I took the easy way out today, and used basil pesto from a jar. If you have time, make your own.
Pasta with pesto and chicken
4 servings
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Sea salt and ground pepper
1 tbsp olive oil
1/2 pound fettuccine
1/4 - 1/2 cup Basil Pesto (store bought)
1/4 cup heavy cream
Handfull fresh basil leaves
Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to 3/4 inch thick. Season with salt and pepper. Heat the oil in a large nonstick pan. Cook the chicken until golden brown and cooked through, 3 to 4 minutes on each side. Slice each piece into 4 or 5 strips, cover to keep warm.
Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water.
Drain pasta and return to pot. In a small saucepan, heat pesto over low heat. Stir in cream heat until warm.
Toss pasta with reserved cooking water and half the sauce. Divide into shallow bowls and top with chicken strips. Drizzle with remaining sauce.
4 servings
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Sea salt and ground pepper
1 tbsp olive oil
1/2 pound fettuccine
1/4 - 1/2 cup Basil Pesto (store bought)
1/4 cup heavy cream
Handfull fresh basil leaves
Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to 3/4 inch thick. Season with salt and pepper. Heat the oil in a large nonstick pan. Cook the chicken until golden brown and cooked through, 3 to 4 minutes on each side. Slice each piece into 4 or 5 strips, cover to keep warm.
Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water.
Drain pasta and return to pot. In a small saucepan, heat pesto over low heat. Stir in cream heat until warm.
Toss pasta with reserved cooking water and half the sauce. Divide into shallow bowls and top with chicken strips. Drizzle with remaining sauce.
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