GREEN BEAN AND PESTO PASTA WITH CHICKEN
Provided by Delicious Living Contributor
Yield 6 people
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil; keep warm.
- Heat olive oil over medium heat in a large, deep pot. Add chicken and sauté until brown, about 1 minute. Remove to a plate. Add onion, eggplant, garlic powder, and oregano to pot; sauté until brown and eggplant is crusty, about 15 minutes. Stir in artichokes, if using. Reduce heat and keep warm.
- Return salted water to a gentle boil and add potatoes. Cook for 8 minutes, and then add green beans; cook for 1 minute, and add pasta. Cook until pasta is al dente and vegetables are tender, 8-10 minutes. Drain, reserving 1 cup pasta water.
- Increase onion-eggplant mixture to high heat. Add pasta water and pesto. Boil until liquid is reduced by half, 3-5 minutes. Add chicken, pasta, green beans, and potatoes. Toss well and heat through, squeeze lemon juice over all, and serve.
Nutrition Facts : ServingSize 1 serving, Calories 406 kcal, Fat 13 g, SaturatedFat 2 g, UnsaturatedFat 11 g, Carbohydrate 54 g, Fiber 12 g, Protein 19 g, Cholesterol 21 mg, Sodium 406 mg
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
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
ONE-POT GREEN BEAN, POTATO & PESTO PASTA
For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes - a light supper for long summer evenings
Provided by Esther Clark
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
- Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.
Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.37 milligram of sodium
PASTA WITH PESTO AND GREEN BEANS
Make pasta with pesto and you make pasta a whole lot better. Homemade pesto brings your cold pasta and green salad game to the next level. Get out the basil, pecans and garlic and try Pasta with Pesto and Green Beans yourself.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
- Meanwhile, pulse basil, nuts and garlic in food processor until coarsely chopped. Add dressing; process until mixture forms thick paste.
- Drain pasta mixture, reserving 1/3 cup of the cooking water. Place pasta mixture in large bowl. Add basil mixture and reserved cooking water; mix lightly. Refrigerate several hours or until chilled.
- Add remaining ingredients just before serving; mix lightly.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
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