1.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.
2.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.
3.Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain
pasta and return to pot.
4.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.
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