Fettuccine with Chicken and Roasted Red Pepper

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Fettuccine
• 2 Tbsp Unsalted butter
• 2 Chicken breasts boneless, skinless, and fully trimmed
• ¼ Cup pasta water
• 1 Container (7 oz) Nuovo Roasted Red Pepper, Almond & Golden Raisin Pesto
• 1 tsp fresh Italian parsley, chopped fine

Directions

1. Slice each chicken breast in about six thin strips.
2. Heat butter in a large saucepan over medium-low heat, add chicken strips and cook until golden on all sides, turning as needed. Turn the heat off and keep warm.
3. Cook pasta separately in salted boiling water according to package directions. Scoop out ¼ cup of the pasta water and drain away the rest. Place pasta in the sauté pan with the cooked chicken.
4. Add the pesto sauce and reserved pasta water a little at a time, stirring thoroughly to obtain a creamy texture.
5. Transfer to a serving platter and sprinkle with chopped parsley. Enjoy!

Product Used