Chicken and Pesto Pasta
INGREDIENTS FOR THE PESTO:
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
4 cloves of garlic
1/2 cup grated Romano cheese
1/2 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1/2 cup olive oil
NOTE: To toast pine nuts, spread the nuts
on a baking sheet
or a microwave-safe dish. Toast at 350 degrees
for 6 to 8
minutes or microwave on High for 1-1/2 minutes
or until light
brown. Watch the nuts carefully to prevent
INGREDIENTS FOR THE CHICKEN SAUCE AND PASTA:
2 boneless skinless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne
3 tablespoons olive oil
4 green onions, chopped
2 cloves of garlic, minced
8 ounces fresh mushrooms, sliced
2 medium zucchini, sliced
6 ounces cream cheese, softened
3/4 cup half-and-half
16 ounces herb-flavored fettuccini, cooked
1/4 cup grated Romano cheese
TO PREPARE THE PESTO:
Process the basil, parsley, garlic, Romano
cheese and pine
nuts in a food processor fitted with a steel
Add the lemon juice and olive oil gradually,
constantly until smooth.
TO PREPARE THE CHICKEN SAUCE AND PASTA:
Cut the chicken into bite-size pieces; rinse
and pat dry.
Season with paprika and cayenne. Sauté in
half the olive oil
in a large skillet until cooked through; remove
Heat the remaining olive oil in the same skillet.
green onions and garlic.
Sauté until tender.
Add the mushrooms.
Sauté for 5 minutes or until tender.
Stir in the zucchini, cream cheese and half-and-half.
to a boil, stirring to mix the cream cheese
well. Add the
chicken; mix well. Simmer for 4 minutes or
Toss the hot pasta with the pesto in a large
Top with the chicken sauce; sprinkle with
the Romano cheese.