Chicken Fettuccine with Pesto Cream Sauce
We Also Love
1 of 4
- Comments()
Everyday Food, September 2005
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
Add to Shopping List
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
Directions
-
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.
-
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.
-
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 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.
Very very good. I sautéed fresh garlic along with the chicken, added basting oil and butter and caramelized the chicken. I also doubled the cream sauce as it was a little too dry. This recipe is full of flavor and displays beautifully in front of friends and family. You'll look like a superstar chef with this one.
i didn't make it yet, but I can tell you what it laks : parmesan !
After reading the other reviews I added extra salt and pepper, some garlic, 1/2 chopped red chili and a 1/4 cup of chicken stock instead of the reserved pasta water.
AMAZING!
OK have to say - A M A Z I N G - with one exception. Yes, rather bland. But it's the pesto cream sauce. I seasoned the chicken GENEROUSLY. We had to add a bit of salt - and we NEVER add salt to anything - to the pasta/chicken mix once it was served. Once you can get past that little problem this is THE most tasteful dish. SO good! Just remember to season a bit more than usual ...
This recipe has a short ingredient list but turns out a restaurant-worthy dish. Don't use jarred pesto like I did. Homemade pesto can lend a fresh brightness that jarred could never do.
Although it was pretty easy to make, my boyfriend and I thought it was a bit bland. We have to admit, we did use store bought pesto (but a good brand) and we used "fresh fettuccine". But besides that we followed the recipe and it was just a bit plain. We agreed that maybe the chicken should be cooked with garlic or some flavor. I usually don't add salt to much, but we both though this needed it among other things. There was just something missing. But I love pesto so would try again
you could also add pignolia nuts and fresh mushrooms instead of the chicken and its great
This recipe is great ! the only ingredient I added was some chopped up sun dried tomatoes and romano cheese to finish it. thanks for the recipe. Kimberly in NY
This recipe is great ! the only ingredient I added was some chopped up sun dried tomatoes and romano cheese to finish it. thanks for the recipe. Kimberly in NY