Chicken Pesto Pasta Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

0 ratings

Ingredients

  • 1 lb chicken tenderloins
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon black pepper, ground
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 1 zucchini, halved lengthwise and thinly sliced
  • 2 cups heavy whipping cream
  • 1/4 cup prepared pesto
  • 1 (16 oz) package fettuccine, cooked according to package directions and kept warm

Preparation

1. Sprinkle chicken with salt and pepper.

 

2. In a very large skillet, heat olive oil over medium heat. Add chicken and cook for 2 to 3 minutes per side or until golden brown. Remove from skillet and cut into 1/2-inch pieces.

 

3. Add onion and bell pepper to skillet and cook for 3 to 4 minutes or just until tender. Add squash and zucchini and cook for 3 to 4 minutes or just until tender. Stir in cream and pesto; cook for 5 minutes or until slightly thickened. Add pasta and chicken, tossing gently to coat. Cook until mixture is heated through. Serve immediately.

Chicken Pesto Pasta

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