Pesto Fettuccine with Chicken

Cost per serving: $2.39

Yield: 4 Servings

Ingredients

• 1  pound  fettuccine, linguine or spaghetti
• 1  tablespoon  unsalted butter
• 1  tablespoon  vegetable oil
• 3  (6 oz.) boneless, skinless chicken breasts
• S alt and pepper
• 18  cherry tomatoes
• 1/2  cup  prepared pesto

Preparation

In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.

Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.

Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

Nutritional Information

Calories:

772

Fat:

25g (sat 5g)

Protein:

47g

Carbohydrate:

89g

Fiber:

5g

Cholesterol:

87mg

Sodium:

310mg