Fettuccini with Chicken and Pesto
Lorenza Ávila
This delicious pasta with basil pesto sauce and chicken can be prepared in just 30 minutes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups nut , or toasted pine nuts, for the pesto
  • 4 cups basil, for the pesto
  • 1 clove garlic, finely chopped
  • 1/3 cups extra virgin olive oil, for the pesto
  • 3 chicken breasts
  • 1 tablespoon olive oil
  • 250 grams fettuccine pasta, or another pasta such as spaghetti
  • 1/4 cups whipping cream
Preparation
30 mins
0 mins
Low
  • In a food processor, combine the toasted walnuts, basil, and garlic. Season generously with salt and pepper.
  • Process until everything is finely chopped and drizzle in the olive oil until a smooth paste is formed.
  • Cut or flatten the chicken breasts in half and season with salt and pepper.
  • Heat 1 tablespoon of olive oil in the skillet and cook the chicken until browned, 3-4 minutes on each side.
  • Cut each breast into 4-5 strips and cover to keep warm.
  • Cook the pasta according to the package instructions and reserve 1/4 cup of the cooking liquid.
  • Return the drained pasta to the pot in which it was cooked.
  • Put 1/2 cup of pesto in a pot and heat a little, add the cream and keep warm.
  • Stir the cooked pasta with the 1/4 cup of the cooking water and add half of the warmed pesto sauce.
  • Divide among 4 plates, place the chicken strips on top, and cover with the remaining warm pesto sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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