Creamy Pesto Chicken 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

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.

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.

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 PESTO CHICKEN AND BOW TIES

Steps:

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.

CHICKEN WITH PESTO CREAM

Steps:

• In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
• Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
• Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
• Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

FOIL-PACK CREAMY PESTO CHICKEN & RICE

Steps:

• Heat oven to 400°F.
• Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
• Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
• Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

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.

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.

CREAMY PESTO CHICKEN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.