This Creamy Pan Fried Pesto Chicken Fettuccine is a quick and easy week night dish made with seasonal vegetables, fresh cream and wholewheat pasta.As easy mid week meals go, this one doesn’t get a lot easier. If you like pesto, you’ll love this quick and healthy pasta dish.
Course: Dinner
Cuisine: Clean Eating
Keyword: chicken pesto fettuccine
Servings: 4People
Author: Stephanie
Ingredients
1tbspolive oil
2Chicken breasts Sliced into stir fry strips
340mlFull fat cream
3tbspFresh basil pestoPesto recipe in the post
2Large ZucchiniSliced
1Garlic cloveFinely sliced/crushed
Salt and Pepper to taste
Wholewheat or Spinach Fettuccine
Instructions
Cook Fettuccine as per packet instructions
Heat up a large pan on the stove. Add olive oil, chicken, salt and pepper. Cook until chicken starts to brown.
Add pesto, garlic and zucchini. Fry for a minute and stir.
Pour in cream. Bring to the boil, then turn heat to medium and allow to simmer for 3 - 5 minutes. Cream will reduce ad start to thicken.
Remove from heat and add cooked pasta to pan. Toss gently to coat pasta with creamy sauce.
Serve immediately.
Notes
To stretch this meal to serve a crowd, I like to make a large salad to accompany it.