Chicken Pesto Pasta

chicken with pesto, pasta, squash, zucchini, and bell pepper
Chicken Pesto Pasta
Makes 4 to 6 servings
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 pound chicken tenderloins
  3. ½ teaspoon salt
  4. ½ teaspoon ground black pepper
  5. 1 small onion, thinly sliced
  6. 1 red bell pepper, thinly sliced
  7. 1 yellow squash, halved lengthwise and thinly sliced
  8. 1 zucchini, halved lengthwise and thinly sliced
  9. 2 cups heavy whipping cream
  10. ¼ cup prepared pesto
  11. 1 (16-ounce) package fettuccine, cooked according to package directions
Instructions
  1. In a large skillet, heat olive oil over medium heat.
  2. Sprinkle chicken with salt and pepper, and cook for 2 to 3 minutes per side or until golden brown. Remove from skillet, and cut into ½-inch pieces.
  3. Add onion and bell pepper to skillet, and cook, stirring occasionally, over medium heat for 3 to 4 minutes or until tender. Add squash and zucchini, and cook for 3 to 4 minutes or until tender. Stir in cream and pesto, and cook for 5 minutes or until slightly thickened. Add pasta and chicken, and cook until heated through. Serve immediately.
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