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Creamy Pesto Alfredo Pasta Hack Recipe

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This recipe for Creamy Pesto Alfredo Pasta Hack, by , is from Recipes From Across the Years, 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!

Contributor:  
Contributor:  
Jill Foerster

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (15 oz) Bertolli Garlic Alfredo Sauce

1 jar (6.7 oz) Filippo Berio Classic Pesto Sauce

2 large chicken breasts, beaten to even thickness

1 box linguine

Parmesan Cheese, shaved or shredded

3-4 garlic cloves, finely chopped

handful fresh basil, rolled & finely sliced

salt, pepper, Cajun spice or something with a bit of bite, for chicken seasoning.

olive oil, good quality

Directions:
Directions:
First prep your chicken, basil, & garlic.

1. Pat flattened chicken breast with a paper towel to remove any excess moisture. You can rub chicken with olive oil then season with spices or just season dry chicken breast. Use a generous pinch of salt, pepper, & cajun seasoning on both side of chicken.

2. Heat a large stainless steel skillet with a mixture of olive oil & butter to medium high heat. Once hot, place chicken in skillet, do not move. Wait til there is color on the chicken before flipping. Flip chicken & cook til done.

3. Remove chicken to plate to rest. Add the garlic to the pan & turn down the stove temp to just above low temperature. Do not burn garlic! Add basil & stir around with juices, garlic, basil to remove browned bits from the pan.

4. In boiling salted water add a box of linguine. stirring so it doesn't stick to the bottom of pot.

5. Back to the skillet, add in the jar of alfredo sauce, stirring, & half the jar of pesto sauce. Determine by tasting sauce if more pesto is needed. Add chicken back in once sauce is ready. You can either leave chicken breast whole or slice it.

6. Once pasta is al dente, use a large spider (slotted) spoon to drain pasta over the pot, reserving pasta water. Place right in the sauce. Ladle some pasta water into sauce to gain desired consistancy. So sauce is not too thick. Garnish with the parmesan cheese.

Personal Notes:
Personal Notes:
This is so good but, so bad for us! A nice cheat to making your own alfredo & pesto sauce. Fresh is always best but, sometimes you just don't have the time. This comes together very fast!

 

 

 

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