Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ooh la la chicken pesto fettucine. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Ooh la la chicken pesto fettucine Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, ooh la la chicken pesto fettucine. It is one of my favorites.
To get started with this particular recipe, we must prepare a few components. You can cook ooh la la chicken pesto fettucine using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Ooh la la chicken pesto fettucine:
- Get fettucine
- Make ready chicken breast, diced
- Take lemon juice
- Take soy sauce
- Make ready basil pesto
- Take container semi dried tomatoes
- Make ready cubes frozen chopped spinach - optional
- Prepare sour cream, heaped
Serve over hot pasta and top with a grating of Parmesan cheese. See great recipes for Shrimp Ooh La La, Ooh la la chicken pesto fettucine too! I let the pasta cook through by lowering the heat and covering the skillet with a well-fitting lid. Finally, I serve the pasta chicken pesto dish by spooning into bowls and sprinkling with a generous helping of Parmesan cheese.
Steps to make Ooh la la chicken pesto fettucine:
- Place the fettucine in a large pot of salted boiling water, adding the spinach after 5 or so minutes of cooking
- Cook the chicken in a heated, oiled wok and once brown remove into a bowl and add the lemon juice and soy sauce into the wok and simmer for a few minutes
- Add the pesto, sour cream and semi dried tomatoes, returning chicken back until ingredients heated through
- Drain the fettucine once soft and toss through the pesto mixture. Serve and sprinkle with parmesan. Double the recipe for a larger family or guests
Sprinkle the chicken with seasonings to taste. Brown well in the butter on both sides. Sprinkle mushrooms and onions over chicken. Combine remaining ingredients well and pour over all. Note: I usually baste the chicken with the sauce once or twice to keep it moist.
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