Pesto Chicken Fettuccine {guest post}

Published October 22, 2012

Hi everyone! I am Alesha, mom blogger behind Full Time Mama, and I am thrilled to be guest posting for Dee here on Bella Savvy!

I host a weekly recipe link up on my blog, so I thought it would be appropriate and fun to share a kid approved recipe with you.

We are a pasta loving family, though I tend to stick to the same recipes I know we like. Recently I decided to check out a few new recipes however, and found one that my entire family loved and couldn’t stop eating! It’s always great when each of my 4 kids- ages 8, 6, 5, and 2- ask for seconds! This is a BHG recipe.

Pesto Chicken Fettuccine

11 oz dried fettuccine
1 pound boneless, skinless chicken breast halves
1 cup heavy cream
1/3 cup butter
3/4 cup grated Parmesan cheese
1/4 cup homemade pesto or store-bought pesto (we used the Kirkland Basil Pesto)
dash of ground black pepper

Directions

Cook fettuccine according to package directions. Drain the pasta. Return to hot pan and keep warm.
Preheat grill, reduce heat to medium (gas grill), place chicken on grill rack over heat. Grill for 12-15 minutes or until chicken is no longer pink (170*), turning halfway through grilling.
Meanwhile, in a small saucepan heat heavy cream and butter until the butter melts. Gradually stir in Parmesan cheese and stir until combined. Cover and keep warm over low heat.
Cut chicken into bite-size pieces. In a medium bowl, toss chicken with 1 tablespoon of pesto.
Add the remaining 3 tablespoons of pesto and the warm Parmesan sauce to the hot, cooked fettuccine. Toss to coat. Arrange the fettuccine on a platter; season with pepper. Top with grilled chicken.

Pesto Chicken Fettuccine

Recipe type: chicken, pasta, main, entree

Ingredients

11 oz dried Fettuccine
1 pound boneless, skinless Chicken Breast halves
1 cup Heavy Cream
⅓ cup Butter
¾ cup grated Parmesan cheese
¼ cup homemade Pesto or store-bought pesto (we used the Kirkland Basil Pesto)
Dash of ground Black Pepper

Instructions

Cook fettuccine according to package directions. Drain the pasta. Return to hot pan and keep warm.
Preheat grill, reduce heat to medium (gas grill), place chicken on grill rack over heat. Grill for 12-15 minutes or until chicken is no longer pink (170*), turning halfway through grilling.
Meanwhile, in a small saucepan heat heavy cream and butter until the butter melts. Gradually stir in Parmesan cheese and stir until combined. Cover and keep warm over low heat.
Cut chicken into bite-size pieces. In a medium bowl, toss chicken with 1 tablespoon of pesto.
Add the remaining 3 tablespoons of pesto and the warm Parmesan sauce to the hot, cooked fettuccine. Toss to coat. Arrange the fettuccine on a platter; season with pepper. Top with grilled chicken.

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