Fettuccine with Pesto and Chicken
Pasta and Pizza • Italian
Description
Fettuccine with Pesto and Chicken
Ingredients
- Fettuccine Pasta 20 oz
- Butter 1 tablespoon
- Vegetable Oil 1 tablespoon
- Marinated cherries 18 pieces
- Skin-On Chicken Breasts 5 oz
- Pesto 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil water and cook the pasta until al dente, about 12 minutes for fettuccine. Once ready, drain a cup of water and set it aside — we will need it. Drain the remaining water and leave the pasta in the pot.
Step 2
While the water is boiling and the pasta is cooking, cut the chicken breast into cubes and halve the cherry tomatoes. The chicken can also be cut into cubes after frying — this way, the seasoning will be less pronounced.
Step 3
In a medium skillet over low heat, melt the butter in the vegetable oil. Season the chicken with salt and pepper (optionally add your favorite seasoning), and fry over medium heat until golden brown (and cooked through, of course). Remove from heat, place in a container, and seal tightly.
Step 4
Pour out almost all the oil from the skillet, leaving about 1 tablespoon. Sauté the tomatoes in it over medium heat, stirring frequently, until soft.
Step 5
Add the fried chicken and tomatoes to the pot with the pasta, and mix.
Step 6
Add the pesto and stir.
Step 7
Gradually add the reserved pasta water while stirring until the pasta is no longer too dry.
Step 8
Serve with basil and fresh tomatoes, optionally sprinkle with a small amount of grated cheese.
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