Today I’m coming at you with another weeknight chicken dish. This time, there’s pasta involved. And only a few ingredients. For such a simple dish it is bursting with luscious, piquant flavor. When I began to make this dish I realized I only had whole-wheat linguine in my pantry (mise en place what?) but it all turned out fine. Better than fine. The vague nuttiness of the whole wheat pasta complemented the nuttiness of the pesto and not to mention, upped the nutrition. So try this dish for dinner tonight and hopefully your family will love it as much as mine.
Taste: Nutty, fresh, and perfectly seasoned.
Texture: Creamy. Oh so creamy.
Ease: There’s really only 5 ingredients. Does it get any easier?
Appearance: Anything that features the brilliant green color of pesto is gorgeous.
Pros: Easy, fast, cheap, and delish!
Cons: A little indulgent. However, I subbed whole-wheat pasta and it still tasted amazing.
Would I make this again? I’ve got leftovers in the fridge now.
Chicken Fettuccine with Pesto Cream Sauce
Yield: 4 servings
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound whole wheat fettuccine (I used whole wheat linguine, it was what I had)
1/2 cup Basil Pesto
1/4 cup heavy cream
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 loose. 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.
From Martha Stewart