INGREDIENTS:
Heat cream in a small heavy saucepan over medium heat. Add butter and stir until melted. Gradually add 3/4 cup Parmesan cheese and stir until melted. Reduce heat to low and keep sauce warm.
Heat oil over medium heat. Add chicken and stir until opaque (approximately 3 minutes). Transfer to a bowl, using a slotted spoon. Mix in 1 tablespoon pesto.
Toss cooked fettuccine with remaining pesto and cheese sauce. Arrange pasta on a platter. Spoon chicken over and season with salt and pepper. Serve immediately. Pass additional grated Parmesan cheese.
SERVES: 6
- 3/4 pound spinach fettuccine, cooked
- 1 cup heavy cream
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 3/4 cup freshly grated Parmesan cheese
- 2-3 tablespoons cooking oil
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 4 tablespoons pesto
- Salt and freshly ground pepper, to taste
Heat cream in a small heavy saucepan over medium heat. Add butter and stir until melted. Gradually add 3/4 cup Parmesan cheese and stir until melted. Reduce heat to low and keep sauce warm.
Heat oil over medium heat. Add chicken and stir until opaque (approximately 3 minutes). Transfer to a bowl, using a slotted spoon. Mix in 1 tablespoon pesto.
Toss cooked fettuccine with remaining pesto and cheese sauce. Arrange pasta on a platter. Spoon chicken over and season with salt and pepper. Serve immediately. Pass additional grated Parmesan cheese.
SERVES: 6
