Chicken and Pesto Pasta

Chicken and Pesto Pasta


INGREDIENTS FOR THE PESTO:

1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
4 cloves of garlic
1/2 cup grated Romano cheese
1/2 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1/2 cup olive oil


NOTE: To toast pine nuts, spread the nuts on a baking sheet or a microwave-safe dish. Toast at 350 degrees for 6 to 8 minutes or microwave on High for 1-1/2 minutes or until light brown. Watch the nuts carefully to prevent overbrowning.


INGREDIENTS FOR THE CHICKEN SAUCE AND PASTA:

2 boneless skinless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne
3 tablespoons olive oil
4 green onions, chopped
2 cloves of garlic, minced
8 ounces fresh mushrooms, sliced
2 medium zucchini, sliced
6 ounces cream cheese, softened
3/4 cup half-and-half
16 ounces herb-flavored fettuccini, cooked
1/4 cup grated Romano cheese


TO PREPARE THE PESTO:

* Process the basil, parsley, garlic, Romano cheese and pine nuts in a food processor fitted with a steel blade until finely minced.

* Add the lemon juice and olive oil gradually, processing constantly until smooth.


TO PREPARE THE CHICKEN SAUCE AND PASTA:

* Cut the chicken into bite-size pieces; rinse and pat dry. Season with paprika and cayenne. Sauté in half the olive oil in a large skillet until cooked through; remove with a slotted spoon.

* Heat the remaining olive oil in the same skillet. Add the green onions and garlic. Sauté until tender. Add the mushrooms. Sauté for 5 minutes or until tender