Happy St Patrick's Day (insert bad Irish accent here)! It's also very hot and muggy and a bit of a can't-be-arsed day. So here's a recipe we (well, husband did, and our 3 year old devoured it - that's how all-round winning it is) whipped up for dinner tonight - easy, yummy, and, kinda like the Irish, straightforward and a little bit green:
200g dried fettuccine
2 tablespoons olive oil
2 single chicken breast fillets, thinly sliced
2 tablespoons basil pesto
1 cup cream
shaved parmesan, to serve
basil leaves, to serve
Cook fettuccine according to the packet directions.
Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.
Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.
Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.