PENNE WITH CHICKEN AND PESTO
I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.
Provided by MARYSTEVE
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g
CHICKEN PESTO PENNE
"Served with a side dish of vegetables, this makes a filling meal for two," writes Bill Hilbrich of Saint Cloud, Minnesota. "Sometimes I use cooked shrimp instead of chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.
Nutrition Facts : Calories 392 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 282mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
CHICKEN PESTO PENNE
We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!
Provided by Paja9203
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season and saute the chicken breast. Remove from the pan and keep warm.
- Meanwhile, cook the penne in salted boiling water.
- In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
- Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
- Add most of the parmesan (reserving a little for the top).
- Drain the penne saving some of the water.
- Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
- Serve penne topped with the saved parmesan and basil if using.
- Serve.
PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
- Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
- Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts
EASY PESTO CHICKEN PENNE
I found this in the "Taste of Home: Cooking for 2" magazine and I've doubled it to serve a family. It's really easy and also really tasty. It also cooks pretty quickly, which is a plus for me!
Provided by PSU Lioness
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over Medium-High heat. The pan needs to be big enough to be big enough to hold the chicken and penne.
- Cook diced chicken until no longer pink (about 7-10 minutes) and juices run clear. Drain any excess liquids from the pan.
- Meanwhile in a bowl, combine Parmesan cheese, sour cream and pesto.
- Pour sauce over chicken and heat until warm. Stir in pasta.
- Grate additional fresh Parmesan over pasta, if desired. Serve with garlic bread.
- You can also saute sun-dried tomatoes to stir into the Parmesan mixture, if desired.
Nutrition Facts : Calories 517.8, Fat 22.1, SaturatedFat 8.9, Cholesterol 82.7, Sodium 269.1, Carbohydrate 55.9, Fiber 7.6, Sugar 1.1, Protein 24.6
PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM
Make and share this Penne With Chicken, Artichokes, and Pesto Cream recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
- Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 736.3, Fat 30.3, SaturatedFat 15.8, Cholesterol 136.3, Sodium 719.9, Carbohydrate 87, Fiber 16.1, Sugar 4.8, Protein 33.9
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
PESTO CHICKEN PENNE CASSEROLE
Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.
Provided by Lindalou
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
- Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
Nutrition Facts : Calories 760.2 calories, Carbohydrate 40.7 g, Cholesterol 114.1 mg, Fat 47.2 g, Fiber 3.4 g, Protein 45.4 g, SaturatedFat 18.2 g, Sodium 1209.9 mg, Sugar 4.2 g
ONE-POT CHICKEN PESTO PASTA
When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.
Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
PESTO-CHICKEN PENNE CASSEROLES
Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! -Laura Kayser, Ankeny, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
Nutrition Facts : Calories 612 calories, Fat 30g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 829mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 42g protein.
CREAMY PESTO CHICKEN
All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.
Provided by JODIE4
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
- Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g
PESTO CHICKEN AND PENNE NOODLES
Penne Noodles with Pesto Sauce and Grilled Chicken. Very Good. Serve with fancy shredded Mozzerella Cheese.
Provided by Nellhere
Categories Chicken
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook Penne noodles til tender. Do not overcook. Rinse.
- Melt butter in pan.
- Pour noodles back in pan with butter and toss with the olive oil.
- Add Pesto sauce. Toss.
- Add cooked chicken breast chunks. Toss well.
- Serve with finely grated mozzerella cheese.
Nutrition Facts : Calories 606.9, Fat 13.5, SaturatedFat 4.1, Cholesterol 71.1, Sodium 181.7, Carbohydrate 91.7, Fiber 13.4, Protein 31.4
MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY
Here's what you need: oil, salt, large chicken breast, asparagus, cherry tomatoes, pesto, whole wheat penne, parsley
Provided by Joey Firoben
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
- Pour on the pesto, pasta, and chicken and stir to combine.
- Toss in the cherry tomatoes and give everything a stir to combine and warm through.
- Distribute pasta mixture evenly between 4 tupperware containers.
- Top with parsley for garnish.
- Can be refrigerated up to 4 days.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 71 grams, Fat 31 grams, Fiber 5 grams, Protein 53 grams, Sugar 5 grams
TEENA'S SPICY PESTO CHICKEN AND PASTA
A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.
Provided by LAGIRL
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
- Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g
PESTO PENNE WITH ROASTED CHICKEN
One quick stop at the grocery store on my way home from work and I can have this on the table 20 minutes after I arrive home! Recipe is from Midwest Living magazine.
Provided by Hey Jude
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
- In a small bowl, combine pesto and the reserved pasta water.
- Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine.
- Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.
Nutrition Facts : Calories 581, Fat 17.2, SaturatedFat 5.7, Cholesterol 82.5, Sodium 218.6, Carbohydrate 74.1, Fiber 26.2, Sugar 3, Protein 43.6
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