From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 3/4 pound spinach fettuccine, cooked
  • 1 cup heavy cream
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 3/4 cup freshly grated Parmesan cheese
  • 2-3 tablespoons cooking oil
  • 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 4 tablespoons pesto
  • Salt and freshly ground pepper, to taste

Heat cream in a small heavy saucepan over medium heat.  Add butter and stir until melted.  Gradually add 3/4 cup Parmesan cheese and stir until melted.  Reduce heat to low and keep sauce warm.

Heat oil over medium heat.  Add chicken and stir until opaque (approximately 3 minutes).  Transfer to a bowl, using a slotted spoon.  Mix in 1 tablespoon pesto.

Toss cooked fettuccine with remaining pesto and cheese sauce.  Arrange pasta on a platter.  Spoon chicken over and season with salt and pepper.  Serve immediately.  Pass additional grated Parmesan cheese.


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