Cps Chicken Fettuccine With Pesto Cream Sauce Food

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

CHICKEN WITH PESTO CREAM

Steps:

• In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
• Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
• Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
• Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

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.

CHICKEN FETTUCCINE IN PESTO CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil for cooking the pasta later.
• Chop chicken slices into ½ in. (1 cm) pieces. In large saucepan, combine the chicken, whipping cream and sundried tomatoes; bring to a gentle simmer, stirring. Mix in the pesto; turn off heat.
• Meanwhile, cook the fettuccine according to package directions. Stir 1/4 cup (60 mL) of the pasta water (or plain water) into the chicken and cream sauce. Drain pasta; add to sauce, mixing gently to coat.
• Plate the pasta mixture (if desired, twist the fettuccine into stacks). Top each dish with a spoonful (1/4 cup/60 mL) ricotta cheese. Drizzle ricotta with olive oil and season with salt and pepper to taste. Garnish with basil leaves. Serve and enjoy!

CHICKEN WITH PESTO CREAM SAUCE

Steps:

• 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place the chicken breast between tow pieces of plastic wrap. Pound chicken with a meat mallet to an even 3/4-inch thickness. Season them with salt and pepper.
• Heat the oil in a skillet; cook the chicken 3-4 minutes on each side. Slice each breast across the grain into 4 or 5 strips. Keep warm.
• Cook pasta according to package directions. Drain pasta and return to the pot.
• Meanwhile, in a small saucepan heat pesto sauce over low heat until warm. Stir in cream. Pour over hot pasta and toss. Add chicken, toss gently and serve.