Bright, herbaceous pesto, bell peppers, and rich Alfredo sauce combine in this hearty, one-pan meal that your family will love.
Chicken, Pepper, and Pesto Pasta
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 pound chicken tenderloins, thinly sliced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 (15-ounce) jar Alfredo sauce
- 1 (12-ounce) container refrigerated pesto*
- 1⁄2 pound fettuccine, cooked according to package directions
- Freshly grated Parmesan cheese and fresh basil, to serve
Instructions
- In a 12-inch cast-iron skillet, heat oil over medium heat.
- Sprinkle salt and black pepper all over chicken; add to skillet, and cook, turning occasionally, until golden brown, 5 to 6 minutes. Remove from skillet.
- Add onion and bell peppers to skillet; cook over medium heat, stirring occasionally, until tender, 3 to 4 minutes. Stir in Alfredo sauce and 1⁄2 cup pesto; cook until slightly thickened, about 5 minutes. Stir in pasta and chicken; cook until heated through. Serve immediately with remaining pesto, cheese, and basil.
Notes
*We used Rana Basil Pesto.
