Aegean Skillet Chicken

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds chicken breast tenders
• 1/2 cup dry white wine
• 2 cups cherry tomatoes
• 3 tablespoons Buitoni Refrigerated Pesto with Basil 7 oz. or BUITONI Refrigerated Pesto with Basil, 11 oz.
• 2 tablespoons lemon juice
• 1 package Buitoni Refrigerated Fettuccine 9 oz.
• 1/4 cup crumbled feta cheese
• 2 tablespoons pine nuts lightly toasted

1. HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring constantly, for 5 minutes or until no longer pink. Add wine; cook, stirring occasionally, for 4 to 6 minutes or until most of the liquid has cooked off. Add tomatoes, pesto and lemon juice; cook, stirring occasionally, for 1 to 2 minutes or until tomatoes are tender. PREPARE pasta according to package directions. SERVE pasta topped with chicken mixture; sprinkle with cheese and pine nuts.

extra virgin olive oil, chicken breast tenders, white wine, cherry tomatoes, buitoni, lemon juice, buitoni, feta cheese, nuts

Taken from www.yummly.com/recipe/Aegean-Skillet-Chicken-2259199 (may not work)