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Pesto Chicken Fettuccine Pasta
Serves 6
A homemade 5-Star quality meal.
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Ingredients:
| 1 lb fettuccine pasta |
| 1 tablespoon extra-virgin olive oil |
| 1/2 teaspoon salt |
| 1/2 teaspoon ground black pepper |
| 2 boneless skinless chicken breasts, cut into pieces |
| 1/4 teaspoon crushed red pepper flakes |
| 2 cloves garlic, minced |
| 1/2 cup oil-packed sun-dried tomatoes, drained and sliced |
| 1/2 cup pesto sauce |
| Shredded Parmesan cheese, for garnish |
Directions:
- Fill a large pot with water. Bring to a boil. Add fettuccine pasta and cook for 8=10 minutes, until al dente. Drain pot, reserving 1/2 cup of pasta water. Set aside.
- While pasta is cooking, pour olive oil into a skillet. Bring to medium heat. Once hot, add in chicken and sprinkle with salt and pepper. Cook for 6 minutes, turning chicken over halfway. Stir in red pepper flakes and garlic. Cook for 2 minutes. Add in sun-dried tomatoes.
- Turn heat off on skillet. Spoon cooked fettuccine over chicken. Pour reserved pasta water and pesto sauce into skillet. Toss to coat.
- Transfer to serving plates, top with shredded Parmesan and enjoy!
| Course: | Dinner |
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