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Categories:
extra-virgin olive oil chicken breast tenders white wine cherry tomatoes Buitoni lemon juice Buitoni Feta cheese nuts
Viewed: 46 - Published at: 4 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds chicken breast tenders
- 1/2 cup dry white wine
- 2 cups cherry tomatoes
- 3 tablespoons Buitoni Refrigerated Pesto with Basil 7 oz. or BUITONI Refrigerated Pesto with Basil, 11 oz.
- 2 tablespoons lemon juice
- 1 package Buitoni Refrigerated Fettuccine 9 oz.
- 1/4 cup crumbled feta cheese
- 2 tablespoons pine nuts lightly toasted
Method
- HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring constantly, for 5 minutes or until no longer pink. Add wine; cook, stirring occasionally, for 4 to 6 minutes or until most of the liquid has cooked off. Add tomatoes, pesto and lemon juice; cook, stirring occasionally, for 1 to 2 minutes or until tomatoes are tender. PREPARE pasta according to package directions. SERVE pasta topped with chicken mixture; sprinkle with cheese and pine nuts.
