Chicken Pesto Fettuccine Food

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

PESTO PASTA WITH CHICKEN AND TOMATOES

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

PESTO PASTA WITH CHICKEN

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 oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place the chicken breast between tow pieces of plastic wrap. Pound chicken with a meat mallet to an even 3/4-inch thickness. Season them with salt and pepper.
• Heat the oil in a skillet; cook the chicken 3-4 minutes on each side. Slice each breast across the grain into 4 or 5 strips. Keep warm.
• Cook pasta according to package directions. Drain pasta and return to the pot.
• Meanwhile, in a small saucepan heat pesto sauce over low heat until warm. Stir in cream. Pour over hot pasta and toss. Add chicken, toss gently and serve.

CREAMY CHICKEN PESTO FETTUCCINE

Steps:

• Lightly toast the pine nuts in a pan (3-4 minutes), remove from heat and crush with the flat of a knife.
• Cook the fettuccine in boiling water according to the instructions on the pack (approx 11 minutes).
• While the fettuccine is cooking, roughly chop the baby spinach leaves. Shred or chop the chicken into bite-sized pieces.
• Add pesto and cream to a jar and shake to mix well.
• When the fettuccine is cooked, drain and return to the pot.
• Add the creamy pesto sauce, the chicken and chopped baby spinach to the fettuccine. Mix well.
• Serve topped with crushed pinenuts.

FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS

Steps:

• Put the pesto in a large bowl.
• Cook the pasta according to package instructions.
• Drain the pasta and reserve 1/3 cup of the pasta water.
• Whisk the pasta water into the pesto.
• While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
• Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.
• Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.
• Season with salt and pepper.
• Add the pasta and cheese to the pesto and toss and combine.
• Add the chicken mixture and combine.
• Divide the pasta among 4 bowls and serve immediately.
• Pass parmesan at the table.

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:

• Cut chicken into chunks and cook in heated olive oil in a LARGE non-stick frying pan.
• REMOVE CHICKEN ONLY FROM FRYING PAN!
• Add onion, garlic, zucchini, salt and pepper; cook over medium heat until onion is translucent.
• Add tomato sauce, 2 1/2 cups of water and pasta to the pan and bring to a boil.
• Reduce heat, cover and simmer, stirring occasionally, for about 8 minutes.
• Uncover and continue simmering until pasta is to your liking.
• Add chicken back to the pan.
• Add pesto and stir.
• Sprinkle with cheese.

PESTO CHICKEN AND FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth.
• Stir in lemon peel and black pepper; set aside.
• Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
• Cook red pepper in same skillet over medium-high heat for 5 minutes.
• Return chicken to skillet along with the pesto; cook 1 minute over medium heat.
• Drain pasta and toss with chicken and pesto.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.