Real Recipes From Real Home Cooks ®

chicken pesto pasta

Recipe by
Patty Sandifer Baskin
Walterboro, SC

Adapted from a Paula Deen recipe

yield 4 -6 servings
method Stove Top

Ingredients For chicken pesto pasta

  • 1 pkg
    16 oz. fettucine noodles
  • 1 lb
    chicken tenders
  • 1/2 tsp
    ea. salt and black pepper
  • 1 Tbsp
    olive oil
  • 1 sm
    onion, thinly sliced
  • 1
    red bell pepper, thinly sliced
  • 1
    crookneck yellow squash, halved lengthwise then thinly sliced
  • 1
    zucchini, halved lengthwise then thinly sliced
  • 2 c
    heavy whipping cream
  • 1/4 c
    prepared pesto

How To Make chicken pesto pasta

  • 1
    Prepare fettuccine according to package directions and keep warm. Sprinkle chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 2 to 3 minutes per side, or until golden brown. Remove from skillet, and cut into ½-inch pieces. Add onion and bell pepper to skillet, and cook, over medium heat, for 3 to 4 minutes, or just until tender. Add squash and zucchini, and cook for 3 to 4 minutes, or just until tender. Stir in cream and pesto, and cook for 5 minutes, or until slightly thickened. Add pasta and chicken, tossing gently to coat. Serve immediately.
ADVERTISEMENT
ADVERTISEMENT