Chicken Fettuccine with Pesto Cream Sauce

Oh my is this ever an amazing dish.  So pro-star too. You will be so impressed with yourself it's not even funny. I recently posted a yummy pesto recipe too, or you could also pick some up from the grocery store (I of course, highly suggest you make your own though). In Ottawa, you can get great fresh basil this time of year at Nicastros in the Glebe.  Much better tasting (and priced!) in my opinion than the usual tiny sprigs you can buy at the grocery stores. Bon appétit!

ps - My camera battery had died the day I made up this dinner, so you get the beautiful Martha picture to go along with this recipe too.

Ingredients:
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
1/2 cup basil pesto
1/4 cup heavy cream

Directions:
1. Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.

3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

4. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

- recipe cred to Martha