Cps - Chicken Fettuccine With Pesto Cream Sauce

• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1/2 pound whole wheat fettuccine (I used whole wheat linguine, it was what I had)
• 1/2 cup Basil Pesto
• 1/4 cup heavy cream

1. Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, heat pesto over low until loose. Stir in cream; heat until warm.Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

chicken, salt, olive oil, whole wheat fettuccine, basil pesto, heavy cream

Taken from www.epicurious.com/recipes/member/views/cps-chicken-fettuccine-with-pesto-cream-sauce-50166036 (may not work)