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 overbrowning.

 

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 blade until

finely minced.

 

Add the lemon juice and olive oil gradually, processing

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 with a

slotted spoon.

 

Heat the remaining olive oil in the same skillet. Add the

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. Bring

to a boil, stirring to mix the cream cheese well. Add the

chicken; mix well. Simmer for 4 minutes or until slightly

thickened.

Toss the hot pasta with the pesto in a large serving bowl.

Top with the chicken sauce; sprinkle with the Romano cheese.

 

SERVES 6