Cps Chicken Fettuccine With Pesto Cream Sauce Recipes

CREAMY CHICKEN PESTO FETTUCCINE

Steps:

• Lightly toast the pine nuts in a pan (3-4 minutes), remove from heat and crush with the flat of a knife.
• Cook the fettuccine in boiling water according to the instructions on the pack (approx 11 minutes).
• While the fettuccine is cooking, roughly chop the baby spinach leaves. Shred or chop the chicken into bite-sized pieces.
• Add pesto and cream to a jar and shake to mix well.
• When the fettuccine is cooked, drain and return to the pot.
• Add the creamy pesto sauce, the chicken and chopped baby spinach to the fettuccine. Mix well.
• Serve topped with crushed pinenuts.

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.