Free Online Recipes
 |  

Sign Up login
 
 

Chicken Fettuccine with Pesto Cream Sauce Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chicken Fettuccine with Pesto Cream Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
4 cubes (1/2 cup) frozen Basil Pesto
1/4 cup heavy cream
 

Instructions
1.Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4 inch thickness. Season with salt and pepper. 2.Heat the oil in a large nonstick skillet, cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips, cover to keep warm. 3.Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot. 4.In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls, top with chicken. Drizzle with remaining sauce.


Originally Submitted
7/15/2013





0 Out of 5 from 0 reviews

You can add this Chicken Fettuccine with Pesto Cream Sauce recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.