LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS RECIPE - (4.4/5)
Provided by WaffleCrumbs
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions, drain. Add chicken, cheese, corn, pesto, bread crumbs, red pepper flakes, salt & pepper. Toss to coat. *When I made this dish, it was VERY dry once all the ingredients were added. Possibly because I used less than the 3.5 oz. pesto? If you find this to be the case with yours, add a bit of chicken broth to moisten. You could also keep some of the water the pasta is boiled in and use that.
CREAMY PESTO CHICKEN AND LINGUINE
Easy to make, this chicken is wonderfully tasty and rich. Not for those watching your fat intake, but hey... splurging every now and then isn't a bad idea. ;)
Provided by Julesong
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
LINGUINE WITH PESTO
This is linguine with pesto in true, Ligurian style with green beans and potatoes. It smells incredible, and I think you will love it when you make this. It will perfume your whole house with the aroma of the Italian Riviera.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ¼ cup Parmesan. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Parmesan.
- Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes, add the green beans. Continue cooking until the pasta's al dente, about 3 minutes less than what the box advises. Reserve 1 cup of pasta water, drain, and return the pasta, potatoes, and green beans to the pot.
- Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Parmesan and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.
CHICKEN PESTO LINGUINE
Refrigerated pasta, pesto and chicken-plus frozen peas-help get dinner on the table fast!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add linguine, bell pepper and peas; boil 2 to 3 minutes or until tender. Drain and return to Dutch oven.
- Stir pesto, chicken and cheese into linguine mixture; cook over medium heat until thoroughly heated.
Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 6 g, Protein 43 g, SaturatedFat 11 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1290 mg, Sugar 7 g, TransFat 0 g
CREAMY CHICKEN PESTO LINGUINE
This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.
Provided by Marie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
PESTO WITH LINGUINI
Steps:
- Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
- Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS
Make and share this Linguine Pesto With Italian Chicken Strips recipe from Food.com.
Provided by hungrykitten
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain.
- Add the chicken, cheese, corn, pesto, bread crumbs, red pepper flakes and pepper. Toss to coat.
Nutrition Facts : Calories 459.6, Fat 12.4, SaturatedFat 6.6, Cholesterol 59.5, Sodium 345.4, Carbohydrate 61.1, Fiber 3.7, Sugar 2.1, Protein 26.5
ITALIAN CHICKEN STRIPS
Make and share this Italian Chicken Strips recipe from Food.com.
Provided by Adrian 1
Categories Lunch/Snacks
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Start by cutting chicken in to strips. Beat eggs in a small bowl. Put bread crumbs in medium size bowl.
- Heat large skillet, put about 4 tbs of butter in pan and heat it over medium until grease is melted.
- Dip chicken in egg then crumbs and put it in the hot pan. Once pan is full, salt the chicken with a dash of salt. Turn the chicken when golden brown. (It's best to use a fork to turn the chicken). Every time you make a new skillet full, add 4 more tbs of butter to the pan so the chicken doesn't stick.
- You can serve this with anything, I generally serve it with mashed potatoes and corn.
- Enjoy!
Nutrition Facts : Calories 536.2, Fat 21.2, SaturatedFat 6.1, Cholesterol 304.3, Sodium 1138, Carbohydrate 39.2, Fiber 2.4, Sugar 3.7, Protein 43.7
ITALIAN CHICKEN STRIPS
This recipe makes a lot of chicken strips so that you can freeze the leftovers for another time. Cooking time is per batch.
Provided by Marie
Categories Lunch/Snacks
Time 34m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt.
- In a shallow bowl, beat eggs, water and remaining garlic salt.
- Dip chicken strips into egg mixture, then shake in crumb mixture.
- In a skillet, heat 1 inches of oil to 375°.
- Fry chicken in batches until golden brown, about 4 minutes.
- Drain on paper towels.
- Serve immediately or cool and freeze for up to 3 months.
Nutrition Facts : Calories 247.8, Fat 7, SaturatedFat 2.8, Cholesterol 167.9, Sodium 355.8, Carbohydrate 13.5, Fiber 0.8, Sugar 1.4, Protein 30.6
LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
- Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.
PESTO CHICKEN FLORENTINE
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!
Provided by MINERFAMILY
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
- Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
- In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
- Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 57.3 g, Cholesterol 84.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 6.3 g, Sodium 1707.1 mg, Sugar 2 g
More about "linguine pesto with italian chicken strips recipe 445 food"
ITALIAN CHICKEN SKILLET WITH PESTO - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
GARLIC-CHICKEN PESTO LINGUINE | HY-VEE
From hy-vee.com
TUSCAN GARLIC CHICKEN AND LINGUINE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
CHICKEN AND PESTO POTATO SALAD | TESCO REAL FOOD
From realfood.tesco.com
ITALIAN CHICKEN STRIPS RECIPE - FOOD.COM
From food.com
PASTA PORTOFINO | CHICKEN.CA
From chicken.ca
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS - BIGOVEN
From bigoven.com
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS RECIPE 445
From tfrecipes.com
CHICKEN STRIPS ITALIANO WITH LINGUINE RECIPE - PILLSBURY.COM
From pillsbury.com
PESTO PASTA WITH CHICKEN TENDERS, SHALLOTS AND CHERRY TOMATOES
From olgasflavorfactory.com
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS - TASTE OF HOME
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS RECIPE 445 RECIPE
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love