Ingredients
2 sticks Unsalted butter
1 tablespoon Thyme
4 cups Grated Parmesan cheese
2 cups Pasta water
3 cups Heavy cresm
1 teaspoon Pepper
5 pieces Chicken breast
1 jar Pesto
2 box Fettuccine pasta
3 heads Large red or orange tomatoes
1 tablespoon Corn starch flurry
Preparation
Cut chicken breast in halfs and place in plastic bag with jar of pesto to marinade over night or for at least three hours
Slice tomatoes in halfs and then quarters. Place marinaded chicken breast on a sheet pan and then place all the tomatoes on top of chicken and place foil over it and cook at 350 for 45 minutes of so. Let rest and cut each on a bias
In a large pan melt butter, add heavy cream, thyme, pepper, cheese and let mix until creamy on medium-low
Boil water for pasta and cook as directed per directions. Cook pasta and save two cups of pasta water to the alfredo sauce
Take corn starch and add to two tablespoons of cold water to it and mix well, then pour in alfredo sauce
Stir well to thicken the sauce
Take pasta for one person and place in alfredo sauce and mix well. Place on a plate and add as much chicken as desired on top of the pasta. Yummy
