Creamy Chicken Pesto Linguine Food

CREAMY PESTO CHICKEN PASTA

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.

CREAMY PESTO CHICKEN AND LINGUINE

Steps:

• Cook linguini according to package directions.
• Drain and set aside.
• In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
• Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• Remove from pan and cut into 1/2-inch cubes; set aside.
• Pour out drippings from pan, but do not wipe it out.
• In the pan you cooked the chicken in, melt remaining butter over medium heat.
• Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
• Cook 6 to 8 minutes, stirring frequently.
• Stir the Parmesan into the creamy mixture, stirring until well mixed.
• Stir in the pesto, and cook for about 5 minutes, until thickened.
• Stir in the chicken cubes and cook until heated through, about 5 minutes.
• Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
• Garnish with grated Romano and freshly ground black pepper.
• Makes 4 to 6 servings.

CHICKEN WITH PESTO CREAM SAUCE

Steps:

• 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

CREAMY CHICKEN PESTO LINGUINE

Steps:

• Saute onion and garlic in oil in skillet.
• Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
• When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
• Cook over medium heat until thickened.
• Drain cooked linguine and serve chicken and sauce over top.
• Sprinkle with additional Parmesan cheese, if desired.

CHICKEN & CREAMY PESTO PASTA

Steps:

• Cook the pasta according to the packet instructions
• While the pasta is cooking, heat the oil and fry the chicken. After a minute add the courgette.
• Mix the creme fraiche and pesto together.
• Just as the chicken and courgette seems done throw in your cherry tomatoes and cook for about a minute, or until the tomatoes begin to soften. (Not too long or they will turn to sauce!)
• Add the pesto and creme fraiche mix, plus some basil leaves (about 10), to the chicken pan and heat through, covering the other ingredients.
• Drain the pasta, plate up and serve the chicken and sauce on top. Sprinklw with some more basil leaves if you want.
• You can make more of less sauce really easily and add as much chicken as you like to suit all appetites and tastes, less pesto or more could be added too.

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

CREAMY PESTO CHICKEN

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.

CREAMY CHICKEN & GREEN BEAN PESTO PASTA

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.

CREAMY PESTO PASTA

Steps:

• Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
• Meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. Stir often over medium-high heat until onion is limp, about 5 minutes.
• Add neufchâtel cheese and stir until melted, about 3 minutes. Stir broth and wine into pan and mix until blended. Add basil and stir until wilted, about 2 minutes.
• Add pasta to sauce and stir until pasta is coated with sauce. If sauce gets too thick, stir in a little water to thin. Spoon onto plates. Add parmesan, salt, and pepper to taste.

CREAMY CHICKEN PESTO PASTA

Steps:

• Cook pasta according to package. Drain and set aside.
• In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
• Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
• Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
• Serve with breadsticks.
• Serve chicken and sauce over the hot noodles.
• Garnish with parmesan cheese and fresh ground black pepper (optional).

CREAMY CHICKEN PESTO PASTA

Steps:

• 1. Salt and pepper chicken, rub with grill seasoning, grill or sear in skillet with olive oil. Cook pasta according to package. Drain. When chicken is done, chop into small bite size pieces. In a large skillet add all ingredients together, on medium heat stir until cream cheese and butter is melted and all is combined well. Top with grated pecorino romano cheese.