A healthy and easy olive oil pasta with chicken, fettuccine, and a simple basil pesto sauce.
Ingredients
For the sauce:
1/3cupBertolli Organic Extra Virgin Olive Oil
1cupfresh basil leaves
1tablespoonkumquat or other citrus juice
For the pasta:
2tablespoonsBertolli Organic Extra Virgin Olive Oil
8ouncesfettuccine pasta
1boneless skinless chicken breastcut into thin strips
1purple radishdiced
Instructions
Cook fettuccine according to package instructions. Drain, toss with 1 tablespoon of olive oil, and set aside.
Blend all sauce ingredients together until well-mixed. Set aside.
Heat 1 tablespoon of olive oil in a 3 quart or larger pan over medium heat. Add chicken strips and increase heat to medium-high. Season the exposed sides of the chicken with salt and pepper. Cook until lightly golden and cooked through, stirring occasionally.
Reduce heat to medium-low. Add fettuccine, radishes, and sauce to the pan. Stir until everything is well-mixed.