Fettuccine with Chicken in a Creamy Pesto
This is another invention based on what I happened to have in the house. It must have been pretty good because my three-year-old daughter ate it.
1 lb. fettuccine
2 large boneless, skinless chicken breasts (approximately 12 oz.), cooked and chunked
1 large pepper, chopped
1 medium onion, chopped
2 medium tomatoes, diced
1 jar of basil pesto (or make your own)
1 can of cream of mushroom soup
parmesan cheese
Cook and chunk the chicken however you desire. This is a great way to use up leftover chicken.
Cook fettuccine according to package directions.
Saute pepper and onion in about 1 Tbl. of olive oil.
Mix pesto, soup and chicken together. Warm up on low heat.
Throw everything together in a large bowl. Mix and serve with parmesan cheese.
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