Creamy Chicken Green Bean Pesto Pasta Food
CREAMY CHICKEN & GREEN BEAN PESTO PASTA
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
- Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
- Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
CREAMY GREEN BEANS AND PASTA
Make and share this Creamy Green Beans and Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
- Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
- For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2
CREAMY PESTO CHICKEN PASTA
Make and share this Creamy Pesto Chicken Pasta recipe from Food.com.
Provided by Kaitrin
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
- Add chicken, whipping cream, salt, and pepper (to taste).
- Let sauce simmer until slightly thickened, about 5 minutes.
- Add pesto and parmesan. Stir until creamy and thickened.
- Pour pasta, sprinkle desired amount of parmesan over dish.
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- Melt butter in olive oil in a 4 quart (or larger) Dutch oven over medium high heat until hot. Add chicken and cook until most of the chicken is opaque (chicken will not be cooked through). Add garlic and red pepper flakes and cook an additional 30 seconds.
- Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the “Add Later.”
- Cover the pot and bring to a boil. Once boiling, stir, replace lid and reduce heat to medium-low. Simmer for 12-16 minutes, or until pasta is tender, stirring every couple minutes and quickly replacing the lid so the pasta cooks evenly and the sauce doesn’t burn on the bottom. Add additional broth if the pasta isn't done and most of the liquid is evaporated. *Pasta may take more or less time depending on pasta used.
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- Add four cups of water to a large pot and add three teaspoons of of kosher salt. Cook the pasta according to the directions on the package to the al dente stage. Before draining, reserve one cup of pasta water. Drain the pasta and set the drained pasta and reserved pasta water aside.
- While the pasta is cooking, cut up the chicken into bite-size pieces. Heat a large skillet over medium heat. Add two tablespoons of butter and when the butter has melted, add the chicken in a single layer. Cook the chicken for one to two minutes and flip it over. Cook on the second side for another one to two minutes. Use a pancake turner and remove the chicken from the pan and set it aside.
- Add the remaining butter and when it has melted, add the heavy cream. Stir, making sure to scrape up any of the browned chicken bits in the pan. Let the cream simmer for about two minutes to start thickening it up. Add the remaining one-teaspoon salt, the pepper, one cup of the parmesan cheese, and pesto. Stir to combine, and when the cheese has melted, remove the pan from the heat.
- Add the pasta and chicken and about ½ cup of the reserved pasta water and stir to combine. If the sauce seems too thick, add additional pasta water, about a tablespoon at a time.
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Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water. Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside. Add the shredded chicken in the pan and heat through. Stir through pesto and cream.
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