Chicken Pesto Linguine
- ½ pound linguine pasta
- 2 cooked Herbed Chicken Breasts
- 1½ cups heavy cream
- 1 10-ounce container refrigerated pesto
- 1 cup grated Parmesan cheese
Bring a large pot of water to a boil and add linguine; cook according to package directions. Meanwhile, remove meat from chicken and coarsely chop.
Bring cream to a boil in a heavy saucepan over high heat and add chicken. Reduce heat to medium; cook and stir until chicken is hot, about 3 to 4 minutes. Add pesto and remove from heat.
Drain linguine when cooked al dente and add to chicken mixture. Return to medium heat and toss using tongs until linguine is coated.
Sprinkle with Parmesan cheese and serve immediately.
Whenever you are instructed to bring milk or cream to a boil, watch it carefully and don't leave the stove. Because of the proteins and fat in dairy products, they boil over very easily. When the milk or cream just begins to bubble, reduce the heat and stir or, if necessary, remove it from the heat until the foam subsides.