Creamy Pesto Chicken Fettuccine

5 Mar

This was so yum. I made everything except the noodles from scratch because I was craving basil. Summer come already so I can grow my basil plants again!!

pesto pasta

Recipe:

1 lb fettuccine, cooked per package directions
1 lb chicken thighs or breasts, sliced to bite sized pieces
2 cups fresh basil leaves
1/2 cup parmesan cheese
1/4 cup pine nuts, toasted
2 cloves garlic, minced
~1/2 cup extra virgin olive oil
1/4 cup heavy cream (optional)
2 tsp AP flour (optional with cream)
1/2 tsp garlic sirracha sauce (optional, can sub. with red pepper flakes)
1 medium onion, sliced
~ 10 button mushrooms, sliced
salt and pepper to taste

1. With blender, blend basil, cheese, pine nuts, garlic, and olive oil to make pesto sauce.
2. With large pan, heat up ~ 1 tsp of olive oil or butter. Add chicken and brown. When chicken is ~80% cooked, add onions and mushrooms. Cook until onions turn translucent.
3. Mix cream with flour. Add pesto sauce, cream with flour and sirracha sauce to the chicken mixture. Add salt and pepper to taste. Cook until sauce thickens.
4. Serve over hot fettuccine noodles.

pesto pasta macro

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2 Responses to “Creamy Pesto Chicken Fettuccine”

  1. cindy March 8, 2009 at 1:34 pm #

    did you just update 20 times??

  2. Patty March 11, 2009 at 11:42 pm #

    oo, so many new posts! and i LOVE basil. a thai place on campus has this delish basil chicken udon, you should try it sometime!

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