Chicken Pesto A La Lisa Food

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CHICKEN PESTO A LA LISA



Chicken Pesto a la Lisa image

The true family-loved pasta dinner--fast and furious with flavor.

Provided by Lisa Jolley

Categories     Pesto Chicken

Yield 6

Number Of Ingredients 12

½ cup chopped sun-dried tomatoes
1 ½ cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
¾ cup prepared basil pesto
¼ cup toasted pine nuts
¼ cup chopped fresh basil
¾ cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Soak sun dried tomatoes in chicken broth.
  • Cook chicken in oil with garlic in a large skillet over medium heat until done.
  • Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 701.9 calories, Carbohydrate 63.8 g, Cholesterol 96.6 mg, Fat 26.9 g, Fiber 4.2 g, Protein 49.5 g, SaturatedFat 8.4 g, Sodium 749.8 mg, Sugar 4 g

PESTO CHICKEN LASAGNA



Pesto Chicken Lasagna image

Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

1 large sweet red pepper, diced
1/4 cup finely chopped onion
1 tablespoon butter
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
2 cups cubed cooked chicken
1/2 cup prepared pesto
1 can (3.8 ounces) sliced ripe olives, drained
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
2 cups marinara sauce
12 no-cook lasagna noodles
1 package (6 ounces) fresh baby spinach, chopped
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.

Nutrition Facts : Calories 382 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

CHICKEN PESTO A LA LISA



Chicken Pesto a la Lisa image

The true family-loved pasta dinner--fast and furious with flavor.

Provided by Lisa Jolley

Categories     Pesto Chicken

Yield 6

Number Of Ingredients 12

½ cup chopped sun-dried tomatoes
1 ½ cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
¾ cup prepared basil pesto
¼ cup toasted pine nuts
¼ cup chopped fresh basil
¾ cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Soak sun dried tomatoes in chicken broth.
  • Cook chicken in oil with garlic in a large skillet over medium heat until done.
  • Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 701.9 calories, Carbohydrate 63.8 g, Cholesterol 96.6 mg, Fat 26.9 g, Fiber 4.2 g, Protein 49.5 g, SaturatedFat 8.4 g, Sodium 749.8 mg, Sugar 4 g

CHICKEN PESTO A LA LISA



Chicken Pesto a la Lisa image

The true family-loved pasta dinner--fast and furious with flavor.

Provided by Lisa Jolley

Categories     Pesto Chicken

Yield 6

Number Of Ingredients 12

½ cup chopped sun-dried tomatoes
1 ½ cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
¾ cup prepared basil pesto
¼ cup toasted pine nuts
¼ cup chopped fresh basil
¾ cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Soak sun dried tomatoes in chicken broth.
  • Cook chicken in oil with garlic in a large skillet over medium heat until done.
  • Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 701.9 calories, Carbohydrate 63.8 g, Cholesterol 96.6 mg, Fat 26.9 g, Fiber 4.2 g, Protein 49.5 g, SaturatedFat 8.4 g, Sodium 749.8 mg, Sugar 4 g

CHICKEN PESTO PIZZA



Chicken Pesto Pizza image

Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.

Provided by Lisa

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 5

½ cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
½ cup shredded fontina cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
  • Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g

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