Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat grill to medium heat. Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees. Cut grilled chicken into bite-size pieces. Cover and keep warm.
2. Step2
   In a small saucepan, heat 1 cup half-and-half and margarine until margarine melts. Add parmesan cheese gradually, stirring until melted.
3. Step3
   In a small bowl, mix cornstarch and remaining 2 tbsp half-and-half until smooth. Add cornstarch mixture to Parmesan mixture. Heat until thickened. Cover and keep warm over low heat.
4. Step4
   Meanwhile, cook fettuccine according to package directions. Add frozen peas during last 5 minutes of cooking. Drain and keep warm.
5. Step5
   In a medium bowl, coat chicken bites with 1 tbsp pesto sauce. In a large bowl, mix remaining pesto with cooked fettuccine and parmesan mixture. Add red bell peppers and summer squash, gently stirring to coat.
6. Step6
   Serve fettuccine mixture topped with chicken.