Cps Chicken Fettuccine With Pesto Cream Sauce Recipe

Ingredients

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

Preparation

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.