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
  1. In a 12-inch cast-iron skillet, heat oil over medium heat.
  2. 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.
  3. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chicken-pepper-and-pesto-pasta/