Pesto Fettuccine with Chicken

Make an easy 6-ingredient pasta dish for dinner by tossing fettuccine or spaghetti with tender chunks of chicken, tomatoes, and prepared pesto.

Yield: 4 Servings
Cost per Serving: $2.39
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 772
  • Fat: 25g
  • Saturated fat: 5g
  • Protein: 47g
  • Carbohydrate: 89g
  • Fiber: 5g
  • Cholesterol: 87mg
  • Sodium: 310mg

Ingredients

  • 1 pound fettuccine, linguine or spaghetti
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 3 (6 oz.) boneless, skinless chicken breasts
  • S alt and pepper
  • 18 cherry tomatoes
  • 1/2 cup prepared pesto

Preparation

  1. In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
  2. Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
  3. Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.
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