Looking for a 30 minute meal? This Pesto Chicken Fettuccine is quick, fragrant and packed with flavor. This simple recipe also only requires a few easy to find ingredients. Inspired by my recent trip to Italy, this is now a favorite in my home! Prego!
Preparation time: 4 minutes
Cooking Time: 20 minutes
Serving Size: 4
Ingredients:
- 4 Servings of Fettuccine
- 1 1/2 lb Chicken Breast
- 7 oz Trader Giotto’s Genova Pesto (any fresh pesto with garlic will do)
- 3/4 cup Whipping Cream
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Chili Flakes (more or less to taste)
- 1/2 tsp Salt
- 1/2 tsp Freshly Cracked Pepper
- 1/2 cup Grated Parmesan Cheese (optional for topping)
Directions:
- Boil 4 servings of Fettuccine in a large pot of salted water and then drain until you reserve a few tablespoons of the water. (Prepare this while you continue the rest of the steps.) When ready, keep aside until the last steps.
- Heat a large skillet or pot over medium heat.
- Clean off the extra fat, and slice the chicken breast in to bite sized rectangular pieces.
- Add chicken in to the skillet with the olive oil, salt, pepper, and half of the chili flakes.
- When all the liquid has evaporated and your chicken is slightly browned, pour in the container of fresh pesto.
- Continue to mix while combining in the whipping cream as well as the rest of the chili flakes.
- After two minutes of simmering, add in the prepared fettuccini with the water you saved, and carefully combine without breaking the pasta.
- You can top off your meal with some parmesan if you like! Serve hot, and enjoy!
Chefzar Blog 