Week 2, Recipe 2: Everyday Food's Chicken Fettuccine with Pesto Cream Sauce

Made a recipe from Everyday Food circa 2005 - Chicken Fettuccine with Pesto Cream Sauce.

Ingredients

• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1/2 pound fettuccine
• 4 cubes (1/2 cup) frozen Basil Pesto
• 1/4 cup heavy cream

Directions

1. 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.
2. 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.
3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, heat pesto over low until liquefied. 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.

Except I cheated. I didn't make the pesto and I used the leftover Trader Joe's Just Chicken strips.

Easy and delicious ... But fattening. Don't know if half and half would work. Not sure how else to cut it. Oh well. A nice treat.

For next week, can't decide between the slow cooker recipes and a stuffed pepper recipe. Maybe we'll get crazy and do both!

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