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Recipe Source: cdkitchen.com
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Fettuccine With Creamy Pesto Chicken
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Serves/Makes: 8
Ready in: < 30 minutes
- 12 ounces fettuccine pasta, uncooked
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into thin strips, seasoned with salt and ground black pepper
- 1 jar (7 ounce size) roasted red pepper, drained and chopped
- 1 1/4 cup light cream
- 1/3 cup prepared pesto
- 1/2 teaspoon salt
- grated Parmesan cheese (optional)
Cook pasta according to package directions, then drain. Meanwhile, in a large skillet over medium heat, heat oil and add chicken. Cook, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Add roasted red pepper and cook for 1 minute. Add cream and simmer until thickened, about 3 minutes. Remove from heat and stir in pesto and salt. Toss hot pasta and sauce. Sprinkle with cheese, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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