This meal kit includes these ingredients.

• Fresh pesto sauce
• Fettucini pasta
• Heavy cream
• Chicken breast strips (precooked)
• Garden salad mix
• Salad dressing

1
Make sure chicken is fully defrosted before proceeding.
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2
Fill a large pot with water about 2/3rd of the way up. Make sure there will be enough water to later completely cover the pasta plus 1-2 inches. We recommend about 3 quarts of water for the amount of pasta provided.
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3
Bring the water to a nice rolling boil and stir in about 1 tablespoon of salt. Salting your pasta water at this point is optional but we recommend it for improved flavor of the pasta.
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4
Add the pasta to the boiling water and bring water back to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for 9 minutes. For more tender pasta, boil an additional 1 minute. While the pasta is cooking, proceed to the next set of steps.
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5
In a large non-stick skillet, heat the pesto over medium heat while gently stirring. You don’t want to get it to boil. You just want to heat it and “soften” it a bit. This should not be more than 2-3 minutes.
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6
Stir in the heavy cream into the pesto and bring to a slight simmer while stiring to make sure cream mixes evenly into the pesto.
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7
Add the chicken (make sure it’s defrosted!) and mix well to coat. Continue heating for an additional 2 minutes while stiring occasionally. Remove stkillet from heat.
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8
At this point, the pasta should be done. Remove pot from heat and drain. Move about 2/3rd of the pasta back into the pot (now without water) or to a large mixing bowl.
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9
Add chicken and pesto mixture to the pasta and mix well. Add additional pasta if desired. However, we recommend using about 2/3rd of it in order to achieve a nice ratio of pesto to pas
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10
Serve and enjoy!
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