Recipe by: taste.com.au
2 tbsp olive oil
2 single chicken breast fillets, thinly sliced
2 tbsp basil pesto
1 cup cream
shaved parmesan, to serve
basil leaves, to serve
- Cook fettuccine according to the packet directions.
- Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.
- Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.
- Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.