chicken pesto pasta
Adapted from a Paula Deen recipe
No Image
prep time
cook time
method
Stove Top
yield
4-6 servings
Ingredients
- 1 package 16 oz. fettucine noodles
- 1 pound chicken tenders
- 1/2 teaspoon ea. salt and black pepper
- 1 tablespoon olive oil
- 1 small 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 cups heavy whipping cream
- 1/4 cup prepared pesto
How To Make chicken pesto pasta
-
Step 1Prepare 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.
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