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.
Cuisine: Clean Eating
Keyword: chicken pesto fettuccine
2chicken breasts - sliced into stir fry strips
340mlfull fat cream
3tablespoonsfresh basil pesto
2x large zucchinisliced
1garlic clovefinely sliced/crushed
Salt and Pepper to taste
Wholewheat or Spinach Fettuccine
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.
To stretch this meal to serve a crowd, I like to make a large salad to accompany it.