Food Makes Love Go Around - Chicken and Broccoli Pesto Fettucine
Serves: 4
  • 1 large head broccoli cut into bite size flowers (about 4 cups)
  • 1-2 tablespoons butter
  • 8-12 ounces chicken breast, sliced into bite size pieces
  • Kosher salt
  • Fresh ground black pepper
  • ½ cup chicken broth
  • ⅔ cup whipping cream (see note)
  • ⅓-1/2 cup pesto
  • 10-ounce package fresh fettuccine or linguine noodles (see note)
  • ½ cup grated Parmesan cheese
  1. Fill a medium size saucepan three-fourths full with water; add a pinch of salt and bring to a boil; add broccoli and cook just until slightly softened but still crisp, about 3 minutes; drain and set aside.
  2. Heat butter in a large skillet over medium heat and when it sizzles and is just turning brown, add the chicken; season with salt and pepper and cook without stirring until browned, about 3-4 minutes. Stir chicken and cook just until cooked through about 3-4 minutes longer. Add chicken broth, stirring and scraping browned bits on bottom of the pan; bring to simmer and stir in cream and pesto. Simmer on low heat about 1 minute; add broccoli and simmer just to heat through, about 1 minute then remove from heat.
  3. Cook fettuccine in boiling, salted water according to package directions; drain.
  4. Add hot pasta to chicken and broccoli and toss gently to evenly distribute ingredients; season with salt and pepper. Add Parmesan cheese and toss again.
Half and half can be substituted for the whipping cream but the sauce will not be as thick.

Eight ounces dry fettuccine noodles can be substituted for the fresh pasta. Follow package directions for cooking instructions.
Recipe by A Year at the Table at