Chicken Pesto Food

PESTO CHICKEN

Steps:

• Place oven rack to the center position. Preheat oven to 450°F.
• Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
• Place chicken in an ovenproof baking dish or skillet.
• Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
• Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
• Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
• Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
• Add 1/2 teaspoon salt to the food processor.
• Process pesto by pulsing five times to help break down the greens.
• Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
• Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
• Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
• Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
• Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

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!

PASTA PESTO

Steps:

• Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
• START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
• Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
• Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
• Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
• Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
• Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
• Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
• Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

CHICKEN PESTO PASTA

Steps:

• Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

CHICKEN PESTO PASTA

Steps:

• Bring pot of water to rolling boil. Season with salt. Add pasta and cook boiling until pasta is al-dente (about 10-12 minutes) For best results, check pasta package for al-dente cooking time.
• Heat oil in a large heavy bottom skillet to medium-high heat. Add garlic and chili flakes. Cook stirring often for 20-30 seconds or until garlic is fragrant. Don't let garlic burn. Add diced chicken. Sprinkle generous pinch of salt on chicken before stirring. Stir cook chicken for 2-3 minutes or until chicken is no longer pink and develops some color. Transfer chicken to a plate.
• In, now empty, same pan on medium heat, add basil pesto. You don't need more oil since pesto has oil in it. Cook pesto for 30 seconds to 1 minute or until it is fragrant. Add cream half and half, water (or stock if using). Bring to boil then lower heat to medium. Mix in half of the parmesan cheese. Add chicken back into the sauce with cherry tomatoes and zucchini. Cook for 3-5 minutes or until Pesto Sauce thickens and chicken is fully cooked. Once sauce thickens, mix in lemon juice and salt. Taste and adjust salt and black pepper.
• Add cooked and drained pasta to chicken with pesto. Sprinkle remaining parmesan cheese on the top of pasta. Now, coat the pasta in the sauce. Add 2-3 tbsp of the chopped fresh herb of your choice. Serve Chicken Pesto Pasta while still hot. Enjoy.

BAKED PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Line baking sheet with heavy-duty foil.
• Place chicken and pesto in medium bowl; toss to coat.
• Place chicken on prepared baking sheet.
• Bake for 20-25 minutes or until chicken is no longer pink in center.
• Remove from oven; top with tomatoes and cheese.
• Bake for an additional 3-5 minutes or until cheese is melted.

BAKED PESTO CHICKEN BREASTS

Steps:

• Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
• Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
• Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
• Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

PESTO CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread pesto on each chicken breast.
• Layer tomatoes on top of the chicken.
• Top with mozzarella cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN PESTO

Steps:

• Prepare pesto sauce according to package direction.
• Heat oven to 350 degrees.
• Spray rectangular dish (9 by 12 inch) with no-stick spray.
• Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
• Place chicken in baking dish.
• Spread pesto sauce evenly over chicken breasts.
• Cover each breast with ½ slice of provolone cheese.
• Spread mushrooms over cheese.
• Bake in oven for 45- 50 minutes.
• Serve with pasta.

EASY CHICKEN PESTO PASTA RECIPE

Steps:

• Cook pasta according to package directions, then drain and return to pot.
• Add chicken pieces and pesto and toss until combined.

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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5-INGREDIENT CHICKEN PESTO SOUP

Steps:

• Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
• Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
• Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

CHICKEN PESTO PASTA

Steps:

• Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
• Heat the olive oil in a large pan over medium high heat.
• Place the chicken in the pan and season with salt and pepper to taste.
• Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
• Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
• Add the cherry tomatoes and gently fold them into the pasta.
• Sprinkle with parmesan cheese and parsley. then serve.

PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a baking dish, brush both sides of chicken breasts with olive oil and spread pesto on top of each.
• Bake 20 minutes. Remove from oven.
• Allow chicken to rest for 10 minutes {it will continue to cook}. Slice or dice.

PESTO CHICKEN RECIPE WITH VEGETABLES

Steps:

• Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
• In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
• If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
• In a small bowl or glass measuring cup, mix together the basil pesto and cream.
• Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
• Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

BAKED BASIL PESTO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

CREAMY PESTO CHICKEN

Steps:

• Season chicken with salt and pepper, and rub chicken with the basil pesto.
• Heat olive oil in a large nonstick skillet.
• Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
• In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
• Remove chicken from skillet.
• Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
• Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
• Add the prepared sauce to the skillet and bring to a boil.
• Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
• Remove from heat.
• Garnish with cheese and basil ribbons.
• Serve with pasta, rice, and/or salad.

PESTO CHICKEN PASTA

Steps:

• Cook the pasta according to the packet intructions.
• Meanwhile, heat the oil in a large pan. Cook the chicken for 3-4 minutes until well-browned. Add the bacon ( i suppose you could add some sliced mushrooms or something here aswell, or use all mushrooms if cooking this for veggies) and fry until starting to crisp.
• Take the pan of the heat, then stir in the creme fraiche. Return the pan to the heat and stir in the pesto. Simmer for another 1-2 minutes until the chicken is properly cooked through. Season to taste.
• Once cooked, drain the pasta well and add it to the pan. Mix well so the sauce coats the pasta.
• Decant into a big bowl and scatter over parsley and parmesan cheese. Serve!

CHICKEN PESTO PASTA

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15-16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.) Alternatively you can poach the chicken - place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10-15 minutes, with a lid on, until the chicken is completely cooked.
• While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.
• Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.
• Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve.