Wednesday, December 4, 2013

Magazine Challenge: Chicken Fettuccine with Pesto Cream Sauce

One of the restaurants that I enjoy in Toronto is called Il Fornello.  They have lovely wood-fired ovens for pizza, and it was the first place that I ate a dish like this one.  Il Fornello's has toasted pine nuts and chopped plum tomato.  They are a nice addition, but this was good too.
This recipe said in Everyday Food that it took 30 minutes.  I agree.  It doesn't take long.  Fast and yummy.  That's what we're about here on weeknights.
I present to you now from the September 2005 issue of Everyday Food, Chicken Fettuccine with Pesto Cream Sauce:

2 Boneless, skinless chicken breasts
1 Tbsp olive oil
Salt and Pepper
1/4 lb Fettuccine
1/2 c prepared pesto
1/4 c evaporated milk
2 Tbsp flour

1.  Slice chicken into thin pieces.  Season well with salt and pepper.  Heat oil in a skillet and cook until cooked through, about 8 minutes.  Remove from skillet and keep warm.
2.  Cook pasta according to package directions.  Reserve 1/4 c of the pasta water when draining.  Return to the pasta pan.
3.  While pasta is cooking, melt pesto in a small saucepan.  Stir flour into the milk until smooth.  Add milk and heat until warm.
4.  Add pesto mixture, pasta water and chicken to the pasta pan.  Toss to coat and serve.
Adapted from Everyday Food, September 2005

 Yanno, when I read the recipe in the magazine, I wonder if I even read it before.  What I did and their method are more than a little different.  But it works.  So we cook the chicken....
...and make the sauce...and then apparently added the pasta to the chicken and sauce in the larger pot instead of vice versa.  It all works.
See?  When we get to this point, it's just a good looking dinner, no matter how we get there.

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