How To Chicken Pesto Alfredo



  • 3 boneless chicken breasts
  • 1 1/2 cups Italian dressing
  • 1/4 cup pesto
  • 9 oz refrigerated fettuccine
  • 1 jar alfredo sauce
  • 1/4 cup pesto
  • 2 Tbsp parmesan cheese
  • chopped tomato
  • fresh basil

Combine Italian dressing and 1/4 cup pesto.  Pour over chicken and marinate 1 hour to overnight.

Grill chicken until done.  Let chicken rest for 5 minutes and then slice.

Cook pasta according to directions on package.  Drain, set aside.

In a large saucepan, combine Alfredo sauce and 1/4 cup pesto.  Cook over medium-high heat until heated through.  Toss pasta with sauce.

Divide pasta between 4 pasta bowls.  Top pasta with sliced chicken, parmesan cheese, tomatoes and fresh basil.


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