Chicken Pesto Pasta x2

Ingredients

1. 1 (16-ounce) package fettuccine
2. 1 pound fresh chicken tenderloins
3. ½ teaspoon salt
4. ½ teaspoon ground black pepper
5. 1 tablespoon olive oil
6. 1 small onion, thinly sliced
7. 1 red bell pepper, thinly sliced
8. 1 yellow squash, halved lengthwise and thinly sliced
9. 1 zucchini, halved lengthwise and thinly sliced
10. 2 cups heavy whipping cream
11. ¼ cup prepared pesto
12. 
    

Instructions

1. Pepare fettuccine according to package directions and keep warm. Sprinkle chicken with salt and pepper.
2. In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 2 to 3 minutes per side, or until golden brown. Remove from skillet, and cut into ½-inch pieces.
3. Add onion and bell pepper to skillet, and cook, over medium heat, for 3 to 4 minutes, or just until tender. Add squash and zucchini, and cook for 3 to 4 minutes, or just until tender. Stir in cream and pesto, and cook for 5 minutes, or until slightly thickened. Add pasta and chicken, tossing gently to coat. Serve immediately.