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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Pesto Recipe

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This recipe for Chicken Pesto is from Marilyn's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Sliced mushrooms
Green Onions
Directions:
Directions:
Directions
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. Sauté onions and mushrooms in olive oil left from chicken. Add cooked chicken

4. Meanwhile, cook pasta according to package instructions. Drain pasta.

In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm.
Mix fettuccine and pesto to chicken mixture.


 

 

 

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