- 3 Tbsp Oil – Light Olive Oil, Coconut Oil, Butter
- 4 Boneless Skinless Chicken Breasts
- 1/4 C Pesto – Buy this in the cheese section, it comes in a bucket. Looks like green goo. It’s actually a couple of cheeses with basil and garlic. Or you can make your own.
- 1 C Milk
- Salt and Pepper to taste
- 1 Package Linguini
Put oil in frying pan on medium heat. Add the chicken when the oil is hot. Salt and pepper on both sides of breasts. Brown on medium to medium-low for 30 minutes. Turn half way through. Add the snow peas to the pan.
In a sauce pan and the pesto and milk. On medium-low stir slowly until it thickens. Be careful not to boil the mixture.
Remove the chicken once cooked through. Inside temp should be 160 degrees.
Cook Linguini according to the directions. Once done take 2 Tbs of the pasta water and add to the pesto sauce. Pour the pesto mixture into the frypan with the drippings and snow peas. Take the pasta and add to fry pan mixture and stir with pesto sauce evenly.