Creamy Pesto Fettuccine

• 1 box Fettuccine
• 3 tbsp Homemade or prepared pesto sauce. ( I used Classico brand)
• 3 clove Crushed garlic
• 3 tbsp Sun-dried tomatoes Chopped.
• 1 1/2 cup Heavy cream
• 1 1/4 cup Pasta water ( as needed)
• 6 tbsp Shaved Parmesan cheese
• 3 Very thinly slice chicken breasts
• 1 Salt pepper ,Italian seasoning, garlic powder, onion powder to taste
• 1 Fresh chopped parsley
• 1 1/2 cup Extra-virgin olive oil
• 1 At this point you can stop or you can add some additional vegetables if you choose. I actually added about six raw blue lake green beans cut into thirds and three stocks of raw asparagus also cut into thirds

1. First thing you want to do is start your pasta water to boiling.
2. Add a good amount of salt to your pasta water as it boils.
3. Next season your chicken breast with the dry seasonings coat well on both sides
4. Next you want to saute the chicken breast in the olive oil and garlic until completely cooked through.
5. Remove chicken from oil and place on a paper towel to drain.
6. Use your remaining oil to saute your vegetables.
7. Next you want to add your heavy cream to your vegetables / olive oil and reduce your heat to a slow simmer.
8. At this point if your sauce becomes too thick add the pasta water to thin it out.
9. Next you want to add The prepared or homemade pesto sauce and mix until well Incorporated.
10. Add 3 tablespoons of your Parmesan cheese.
11. OK now that your pasta is done use a slotted spoon and remove your pasta.
12. Place into A large serving dish or individual bowls however you wish to serve it.
13. Poor or spoon portion size sauce over your pasta.
14. Sprinkle with the remaining Parmesan cheese and the fresh parsley.

fettuccine, pesto sauce, garlic, tomatoes, heavy cream, pasta water, parmesan cheese, chicken breasts, salt pepper, parsley, extravirgin olive oil, at

Taken from cookpad.com/us/recipes/364924-creamy-pesto-fettuccine (may not work)