Macadamia Nut-Pesto Fettuccine and Sautéed Chicken Breast
So this is yet another pesto dish added to my blog and probably won’t be my last. I cannot get enough of the garlic, basil, parmesan cheese, olive oil and nutty taste that I just want to spread on everything. ITS SOOOO GOOD! And tonights meal was especially delicious as I used macadamia nuts which gave it a rich smooth velvety texture, if you know what I mean. And it’s so easy and fast that I was done and you’ll be done in around 35 minutes. It would take you that long to wait for a table at the cafe, wait for the pizza to be delivered, wait in the drive thru and drive home, wait for your son to get off his phone. But wait, there’s more, more delicious cause you made it with more of your love, more money in your pocket, cheaper than going out, which then allows you to enjoy MORE of everything! I just can’t WAIT anyMORE.
Enough of my rambling, it’s obviously EJlliciious, you will dig it. I do hope you are having a great week, do your best and leave it at that! Thanks as always for reading.
- 2 chicken breast cut horizontally to create smaller filets
- 1 (9-ounce) package fresh fettuccine
- 3 cups fresh basil leaves
- 1 tablespoon of olive oil
- 1 garlic clove
- 1/4 cup half-and-half
- 3 tablespoons roasted macadamia nuts
- 3 tablespoons grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cook pasta according to package directions, omitting salt and fat.
Season both sides of chicken breast with salt/pepper, oregano or other Italian seasoning. Drizzle around 1 tablespoon of olive oil into a pan on medium high and cook filets about 4 minutes per side or until lightly browned and cooked through.
While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.
Recipe courtesy of Elaine Magee