Servings: 4–6 servings
1 pound chicken tenderloins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
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-ounce) package fettuccine, cooked according to package directions and kept warm
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.
Recipe Courtesy of Cooking with Paula Deen Magazine