Fettuccine With Creamy Pesto Food

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Chicken Fettuccine with Pesto Cream Sauce image

Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 6

Ingredients

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
4 cubes (1/2 cup) frozen Basil Pesto
1/4 cup heavy cream

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.

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
Halve cherry tomatoes.
In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
Top with grated parmesan and mozzarella balls.
Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
Garnish with additional parmesan and fresh basil. Serve immediately.
Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

EASY CREAMY PESTO

Easy Creamy Pesto image

I use pre-made or prepared pesto. Pesto concentrate also works great. Very simple and really tasty sauce. Great over pasta, veggies, and chicken. Enjoy!

Provided by sarah

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 cup heavy whipping cream
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons sour cream
3 tablespoons pesto, or more to taste

Steps:

Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.5 g, Cholesterol 105.3 mg, Fat 35.4 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 20.2 g, Sodium 740 mg, Sugar 0.1 g

FETTUCCINE WITH PESTO SAUCE

Fettuccine With Pesto Sauce image

This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.

Provided by Ginas Cucina

Categories Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups of packed fresh basil leaves
2 -3 garlic cloves, minced
1/2 cup pine nuts
1 1/4 cups extra virgin olive oil
1/2 cup of grated parmesan cheese
1/2 cup grated pecorino romano cheese
1 lb fettuccine

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.

Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9

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