PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
EASY CHICKEN PESTO PASTA RECIPE
This 3-ingredient chicken pesto pasta is so easy to make and tastes amazing! This is going to become your favorite weeknight meal!
Provided by MelanieCooks.com
Categories Pasta
Time 10m
Number Of Ingredients 3
Steps:
- Cook pasta according to package directions, then drain and return to pot.
- Add chicken pieces and pesto and toss until combined.
CHICKEN PESTO PASTA
Found this recipe on Allrecipes.com. A very simple recipe for a tasty, satisfying pasta meal. You can make your own homemade pesto, or use store-bought for a quick and easy dinner. I also have used frozen grilled chicken breast strips for a quick and easy meal.
Provided by Chef Jodi Town
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 267.2, Fat 4.1, SaturatedFat 0.9, Cholesterol 65, Sodium 43.5, Carbohydrate 41.9, Fiber 2.2, Sugar 1.1, Protein 15.2
CHICKEN PESTO PASTA
Chicken pesto pasta isn't a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy's comforting, vibrant pasta dish combines all three. Each serving provides 716 kcals, 33g protein, 87g carbohydrates (of which 6g sugars) 25g fat (of which 5g saturates), 7g fibre and 0.3g salt.
Provided by Rachel Roddy
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15-16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.) Alternatively you can poach the chicken - place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10-15 minutes, with a lid on, until the chicken is completely cooked.
- While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.
- Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.
- Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve.
Nutrition Facts : Calories 716kcal, Carbohydrate 87g, Fat 25g, Fiber 7g, Protein 33g, SaturatedFat 5g, Sugar 6g
CHICKEN PESTO PASTA
Make and share this Chicken Pesto Pasta recipe from Food.com.
Provided by Teresa Peers
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 536.9, Fat 13, SaturatedFat 5.2, Cholesterol 90.2, Sodium 300.9, Carbohydrate 59.2, Fiber 3.6, Sugar 4.2, Protein 43.9
MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY
Here's what you need: oil, salt, large chicken breast, asparagus, cherry tomatoes, pesto, whole wheat penne, parsley
Provided by Joey Firoben
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
- Pour on the pesto, pasta, and chicken and stir to combine.
- Toss in the cherry tomatoes and give everything a stir to combine and warm through.
- Distribute pasta mixture evenly between 4 tupperware containers.
- Top with parsley for garnish.
- Can be refrigerated up to 4 days.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 71 grams, Fat 31 grams, Fiber 5 grams, Protein 53 grams, Sugar 5 grams
CHICKEN PESTO PASTA
This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.
Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.
ONE-POT CHICKEN PESTO PASTA
When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.
Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
EASY PESTO CHICKEN SKILLET
This is a tasty budget meal that incorporates a handful of ingredients found in your pantry. The key to this cooking properly is keeping the chicken and broccoli florets an even size. I highly recommend freshly prepared pesto.
Provided by thedailygourmet
Categories Pesto Chicken
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken with Italian seasoning, salt, and pepper.
- Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
- Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
- Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 40.4 g, Cholesterol 68.3 mg, Fat 21.1 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 9.4 g, Sodium 1361.6 mg, Sugar 3.6 g
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