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Makes 4 to 6 servings
1 pound linguine
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 teaspoons salt, divided
1/2 teaspoon black pepper
1 (7-ounce) container pesto sauce
1 cup (1/2 pint) heavy cream
7 plum tomatoes, cut into 1/4-inch slices
1. In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again, and set aside in the colander.
2. In the same pot, heat the oil over high heat; add the chicken then sprinkle it with 1 teaspoon salt and the pepper. Cook for 8 to 10 minutes, or until no pink remains in the chicken.
3. Reduce the heat to medium-low and stir in the pesto, cream, and the remaining 1 teaspoon salt. Simmer for 2 to 3 minutes.
4. Add the tomatoes and return the pasta to the pot, stirring until thoroughly combined. Cook for 3 to 5 minutes, or until pasta is warmed through. Serve immediately.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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