|
Instructions |
|
|
Place chicken breasts between two pieces of plastic wrap. With a
meat mallet or heavy skillet, pound chicken to an even 3/4-inch
thickness. Season with salt and pepper.
|
|
|
Heat the oil in a large nonstick skillet; cook the chicken until
golden brown and cooked through, 3 to 4 minutes per side. Slice
each piece across the grain into 4 or 5 strips; cover to keep warm.
|
|
|
Meanwhile, cook pasta according to package instructions. Reserve
1/4 cup cooking water. Drain pasta and return to pot.
|
|
|
In a small saucepan, heat pesto over low until liquefied. Stir in
cream; heat until warm. Toss pasta with reserved cooking water and
half the sauce. Divide among shallow bowls; top with chicken.
Drizzle with remaining sauce.
|
|
|
Originally Submitted
4/28/2011
|