Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Fettuccine With Creamy Pesto Chicken
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- #52324
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
12 ounces fettuccine pasta, uncooked
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into thin strips, seasoned with salt and ground black pepper
1 jar (7 ounce size) roasted red pepper, drained and chopped
1 1/4 cup light cream
1/3 cup prepared pesto
1/2 teaspoon salt
grated Parmesan cheese (optional)
directions
Cook pasta according to package directions, then drain.
Meanwhile, in a large skillet over medium heat, heat oil and add chicken. Cook, stirring frequently, until chicken is thoroughly cooked, about 5 minutes.
Add roasted red pepper and cook for 1 minute. Add cream and simmer until thickened, about 3 minutes.
Remove from heat and stir in pesto and salt. Toss hot pasta and sauce. Sprinkle with cheese, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 22, 2013
The combination of pesto, red pepper, cream, and parm cheese was out of this world good!
September 5, 2010
Recipe as written was DELISH very easy and quick. Next time I will not use quite so much cream as I would like the sauce just a tad thicker. It and a side salad fed 5 hungry people (not 8). Try it, you'll love it!
May 18, 2006
Very delicious! Recipe (as written) doesn't serve 8 in our opinion - more like 4. Extremely easy to make. You could even use pre-cooked chicken strips instead of raw if you wanted to make this an even quicker recipe. Just add them to the sauce to heat through. We will definitely make this again!