Pesto Cream Fettucine

By request, here is my recipe for a pasta dish that is capable of clogging healthy arteries in a mere instant.  But what a way to go.  Seriously.  Death by cream and butter?  Count me in.

Pesto Cream Fettucine

8 boneless, skinless chicken breasts

Coat both sides heavily with a rub made from:

Garlic granules

Oregano

Parsley

Thyme

Seasoned Salt

Cracked Pepper

Or...use whatever combination of garlic and herbs you happen to have on hand!

Bake at 350 degrees for 20-30 minutes.  Chicken should be slightly undercooked and pinkish.

Prepare 1 lb. fettucine, according to package instructions.  Drain, set aside.

In skillet over med-high heat:

1 1/2 c.butter, melt

7-8 T. flour, whisk in until smooth

Add:

2 1/2 pints heavy cream

2 1/2 c. water

3 cubes chicken boullion

6 T. crushed garlic (more, if desired)

2-4 T. prepared pesto (optional)

Sauce should be of thick gravy-like consistency. 

Remove chicken from oven and cut breasts into chunks.

Combine chicken and drained pasta in large baking dish.  Pour cream sauce over top and stir to coat all.

Sprinkle with: 

2-3 handfuls fresh spinach

1 can black olives, hand crushed

1 med. jar roasted red peppers, torn in strips

Feta cheese (optional)

Return to oven and cook until chicken is cooked through...about 15-20 minutes.

Enjoy!