PESTO ALFREDO SAUCE
My Pesto Alfredo Sauce recipe is creamy, cheesy and amazingly easy to make. Perfect over pastas, chicken and veggies! Makes 3 cups.
Provided by Kevin Is Cooking
Categories Sauce
Time 15m
Number Of Ingredients 16
Steps:
- Add all ingredients except for basil and olive oil to food processor. Blend with pulsing motion for a minute or so to breakdown and form a paste.
- Next add the basil and with processor running slowly add the oil in a steady stream to blend thoroughly.
- This makes 3 cups of fresh basil pesto which can be used over hot pasta or as a dipping sauce. You need 1 cup for this Pesto Alfredo Sauce recipe.
- Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
- To the skillet, whisk in the heavy cream until combined and simmer for 3 to 4 minutes.
- Whisk in the freshly grated Parmesan cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
- Remove from heat and whisk in 1 cup of the fresh pesto.
- Serve immediately over fettuccini (or pasta of choice), meatballs, sautéed chicken or as a dipping sauce for, or over, vegetables or breadsticks.
Nutrition Facts : Calories 439 kcal, Carbohydrate 7 g, Protein 16 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 69 mg, Sodium 1107 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PESTO-CHICKEN PENNE CASSEROLES
Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! -Laura Kayser, Ankeny, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
Nutrition Facts : Calories 612 calories, Fat 30g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 829mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 42g protein.
THE BEST HOMEMADE ALFREDO SAUCE EVER!
Alfredo Sauce is the most creamy and delicious homemade alfredo sauce that you will ever make! This is a tried and true recipe and you will agree that it is the best recipe out there!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
Nutrition Facts : Carbohydrate 3 g, Protein 6 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g, Calories 329 kcal, ServingSize 1 serving
CHICKEN ALFREDO PESTO PASTA
This creamy combination of two fave pasta sauces uses shortcuts (like cream cheese spread and purchased pesto sauce)-a clever way to serve an impressive dish in no time!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until done.
- Stir in milk and cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
- Drain pasta. Add to cream cheese sauce; toss to coat.
Nutrition Facts : Calories 516.6 calories, Carbohydrate 41.6 g, Cholesterol 109.8 mg, Fat 22.4 g, Fiber 3 g, Protein 38.2 g, SaturatedFat 9.4 g, Sodium 497.3 mg, Sugar 8.4 g
FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
QUICK GARLIC PESTO ALFREDO WITH SHRIMP OR CHICKEN
this is a recipe I came up with years ago. I My family loves it. I love it because it is really delicious and quick. It takes about 20 minutes to make from Start to finish. Your family will think you fussed. Enjoy over your favorite pasta. Great over Linguini, Fettucini, and Penne pasta. Serve with a salad and bread,and you have...
Provided by Nor Mac
Categories Seafood
Time 20m
Number Of Ingredients 13
Steps:
- 1. Boil water for pasta. While that is getting ready. In a large non stick fry pan. Melt one tablespoon of butter. Add 1 clove of chopped Garlic and saute for a minute.
- 2. (Note: if using chicken. Cook chicken until no pink shows. Add Garlic last. Follow same steps for shrimp. Remove from pan and set aside) Add thawed shrimp, or chicken to butter. Saute for a minute to heat. Remove Shrimp , or chicken with Butter and Garlic to a plattter. In to same pan add 2 more tablespoons of butter,and remaining chopped Garlic. Cook for 1 minute. Add in the cream, and corn starch. Cook to boiling stirring constantly.
- 3. While that is cooking boil pasta with 1 teaspoon of salt. in the boiling water. To the cream in pan. add the of pesto,and cracked black pepper. Cook to boiling. Reduce heat to medium. add the parmigiano-reggiano. Stir until it thickens a bit. Add the shrimp with Garlic and butter to Alfredo sauce. Stir to combine. Remove from heat.
- 4. Serve over the cooked drained pasta. Add steamed Broccoli or Carrots if desired.
FETTUCCINE WITH PESTO ALFREDO SAUCE
This recipe combines fresh homemade pesto with a creamy delicious alfredo sauce. My kids love this, they call it green spaghetti.
Provided by Amy BC
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
- In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
- Stir pesto into alfredo sauce and toss with cooked pasta.
- Enjoy!
Nutrition Facts : Calories 569.4, Fat 45.7, SaturatedFat 22.8, Cholesterol 128.3, Sodium 600, Carbohydrate 25.3, Fiber 1.3, Sugar 2, Protein 16.4
PESTO ALFREDO TORTELLINI
Steps:
- Cook tortellini in a large pot with some salted water, according to the package. Drain and set aside.
- In a small sauce pot, melt butter over medium heat and add pressed garlic.
- Saute until fragrant (just a few seconds) and slowly add heavy cream WHILE whisking. Heat through on medium heat, keep stirring slowly.
- Add sour cream, Parmesan cheeses, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often, until all smooth.
- In the pot where you cooked the tortellini, add pesto and mix well.
- Add Alfredo sauce and Mozzarella cheese. Mix well and serve.
- Top each plate with some fresh grated Parmesan cheese.
- (You can always served this dish with grilled chicken on top or a nice seared steak.)
Nutrition Facts : Calories 987 kcal, Carbohydrate 67 g, Protein 37 g, Fat 64 g, SaturatedFat 33 g, Cholesterol 206 mg, Sodium 1372 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
BASIL PESTO CHICKEN WITH ALFREDO PENNE AND SUN DRIED TOMATOES
Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is the most comforting and creamy delicious dinner ever!
Provided by Shawn
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Boil the penne in a large pot of water, according to package instructions.
- Meanwhile heat the 2 tsp of olive oil in a large skillet over medium heat. Season both sides of the chicken breast halves with salt and pepper, then cook in the skillet for 3 to 4 minutes per side, until cooked through. Remove the chicken from the skillet to a plate, cover each chicken breast with 1 tsp of prepared basil pesto, then cover the plate loosely with foil.
- In the same skillet add the butter and garlic and stir, to loosen any browned bits from the bottom of the skillet. Once the butter is melted add the cream cheese and whisk until the cream cheese is mostly melted. Reduce the heat to medium low and gradually add the cream to the skillet, while continuing to whisk.
- Once the mixture is smooth add in the parmesan cheese, salt, pepper and sun dried tomatoes. Whisk until melted and smooth again. Drain the cooked pasta and add it directly to the pan with the sauce. Stir to coat and then serve alongside with the basil pesto chicken breasts. Enjoy right away!
Nutrition Facts : Calories 1229 kcal, Sugar 4 g, Sodium 1149 mg, Fat 88 g, SaturatedFat 50 g, TransFat 1 g, Carbohydrate 61 g, Fiber 3 g, Protein 49 g, Cholesterol 327 mg, ServingSize 1 serving
PESTO ALFREDO
Pesto Alfredo, easy homemade Fettuccine Alfredo recipe with Pesto Alfredo sauce.
Provided by Lisa Huff
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese and pesto until smooth and thick. Stir in drained cooked pasta.
Nutrition Facts : Calories 697 kcal, Carbohydrate 45 g, Protein 25 g, Fat 47 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 178 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
HOMEMADE PESTO ALFREDO PASTA
Homemade skinny alfredo sauce blended together with either homemade pesto or store-bought pesto make this dish flavorful and surprisingly easy to make. Ready in about 15 minutes!
Provided by Tracy
Categories Dinner
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet or large sauce pan over medium heat
- Add the garlic and saute until the garlic is slightly soft, about 1 minute
- Add in the flour and stir with a wooden spoon for approximately 1 minute
- Stir/whisk in the milk and salt
- Stir constantly until slightly thickened - approximately 2-3 minutes
- Add the cream cheese and Parmesan cheese; stir until well blended and cheese is melted - approximately 2-3 minutes
- Stir in one cup of pesto
- Turn heat down to low or a simmer and allow sauce to warm thoroughly
- Cook pasta according to package instructions, drain
- Add pasta to the pesto alfredo sauce, or simply serve the sauce on top of the cooked pasta
- Stir gently so that all the noodles are coated
- Top with toasted pine nuts, additional Parmanesen cheese, tomatoes or even chicken if desired
- Serve immediately
- Enjoy!
PESTO ALFREDO SAUCE
Pesto or Alfredo? The summery perfection of basil in olive oil or creamy, cheesy, richness? How about both? This simple recipe came about when I didn't have enough of either sauce to coat a big pan of pasta for a potluck dinner. Its a great change from the usual pasta in marinara and, while simple enough for a family meal, is special enough for guests. Its particularly good for potlucks because you KNOW that there are going to be 3-4 pans of pasta in assorted tomato sauces already. ;)
Provided by 3KillerBs
Categories Sauces
Time 12m
Yield 2-3 cups
Number Of Ingredients 5
Steps:
- Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling.
- Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.
- Stir in the pesto and reheat to just barely boiling again.
- Stir in Parmesan and simmer a few moments until the sauce begins to thicken.
- Remove from heat and serve over any pasta.
- Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine.
- Note on Parmesan: I freeze my homemade pesto without the cheese so I use the full 3/4 cup. If your pesto has a generous amount of cheese you will not need as much. Not that plenty of Parmesan is a bad thing. :D.
- If you toss this together with pasta, chunks of cooked chicken, and broccoli florets then spread it in a baking pan with plenty of shredded Mozzarella on top you get a terrific casserole.
Nutrition Facts : Calories 672, Fat 52.6, SaturatedFat 32.1, Cholesterol 163.8, Sodium 789.9, Carbohydrate 31.6, Fiber 14.6, Sugar 1.1, Protein 27.4
PESTO ALFREDO SAUCE
This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.
Provided by Sarah Dipity
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 13m
Yield 3
Number Of Ingredients 6
Steps:
- Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.1 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 13.2 g, Sodium 343.3 mg, Sugar 0.2 g
PASTA WITH ALFREDO-PESTO SAUCE
Steps:
- Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
- Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.
More about "pesto alfredo sauce food"
BASIL PESTO CHICKEN ALFREDO - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
Reviews 8Category Main DishServings 4Estimated Reading Time 3 mins
- In a large pot, bring water for pasta to a boil. Once boiling, add pasta and cook according to package directions.
- Place chicken in a plastic storage bag. Add 3/4 tsp creole seasoning and 3 tbsp pesto to the bag. Seal while letting out air. Toss chicken in bag to evenly coat with seasoning and pesto.
- Preheat an indoor grill pan or outdoor grill. If using indoor, coat grill pan with a little olive oil. Grill chicken breasts about 7 to 9 minutes per side or until cooked through.
- While chicken cooks, melt butter and olive oil in a large sauce pan over medium high. Add garlic and cook about a minute. Add 1 tbsp of pesto, stir, and cook for about 30 seconds. Add flour, stir, and cook about 1 more minute. Add half and half and remaining 3/4 tsp creole seasoning. Simmer over medium heat for about 5 minutes. Add parmesan and simmer another 3 minutes or until slightly thickened. Once pasta is cooked, drain and add it to the sauce tossing to coat.
CREAMY PESTO ALFREDO - DASH OF SANITY
From dashofsanity.com
Reviews 3Category Main CourseServings 6Total Time 20 mins
- Cook penne pasta according to package directions. Once noodles are cooked strain, then immediately rinse under cold water, then set aside.
- Over medium heat, melt butter in a medium sauce pan. Once completely melted add cream cheese, and garlic powder and whisk until smooth. Slowly add cream while continually whisking, gradually add chicken broth and whisk until smooth.
- Whisk in Parmesan, salt, and pepper and bring to a gently boil, while constantly stirring. Once sauce is boiling, reduce heat and stir in pesto, simmer for 5 minutes, or until you reach your desire consistency.
PESTO SPINACH ALFREDO SAUCE RECIPE + VIDEO
From thereciperebel.com
Ratings 3Calories 61 per servingCategory Sauces And Condiments
- Stir in milk with whisk. Cook over medium heat for 5-10 minutes, whisking often, until thickened.
- Stir in salt, pesto, garlic, spinach and parmesan and cook 1-2 minutes until flavours have combined.
CREAMY PESTO SHRIMP ALFREDO - CAFE DELITES
From cafedelites.com
5/5 (7)Total Time 15 minsCategory DinnerCalories 373 per serving
- Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste. Cook for 2 minutes, then add the garlic and cook for a further minute until shrimp starts to change colour and garlic is fragrant.
- Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.
- Gently simmer for a further minute or two until shrimp is cooked, the sauce thickens slightly and the cheese has melted through. Sprinkle with parsley or basil and remaining parmesan cheese.
CHICKEN PESTO PASTA ALFREDO RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
5/5 (2)Calories 523 per servingCategory Main Course
- Add four cups of water to a large pot and add three teaspoons of of kosher salt. Cook the pasta according to the directions on the package to the al dente stage. Before draining, reserve one cup of pasta water. Drain the pasta and set the drained pasta and reserved pasta water aside.
- While the pasta is cooking, cut up the chicken into bite-size pieces. Heat a large skillet over medium heat. Add two tablespoons of butter and when the butter has melted, add the chicken in a single layer. Cook the chicken for one to two minutes and flip it over. Cook on the second side for another one to two minutes. Use a pancake turner and remove the chicken from the pan and set it aside.
- Add the remaining butter and when it has melted, add the heavy cream. Stir, making sure to scrape up any of the browned chicken bits in the pan. Let the cream simmer for about two minutes to start thickening it up. Add the remaining one-teaspoon salt, the pepper, one cup of the parmesan cheese, and pesto. Stir to combine, and when the cheese has melted, remove the pan from the heat.
- Add the pasta and chicken and about ½ cup of the reserved pasta water and stir to combine. If the sauce seems too thick, add additional pasta water, about a tablespoon at a time.
20 RECIPES THAT START WITH A JAR OF ALFREDO SAUCE | TASTE ...
From tasteofhome.com
Author Lisa Kaminski
PESTO ALFREDO CHICKEN CASSEROLE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 11Category Dinner, Main CourseCuisine Italian AmericanTotal Time 50 mins
- Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
- To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
- Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
CREAMY PESTO ALFREDO FETTUCCINE - DESSERT NOW, DINNER LATER!
From dessertnowdinnerlater.com
4.2/5 (6)Estimated Reading Time 3 minsServings 6
- Place butter in a medium skillet. Melt over medium-high heat, then quickly whisk in flour until smooth.
- Very slowly, whisk milk and heavy cream into flour mixture until smooth. Bring sauce to a low simmer, stirring occasionally until sauce is slightly thickened.
- Meanwhile, prepare pasta according to recipe instructions, reserving 1 cup pasta cooking water.
KETO FETTUCCINE ALFREDO WITH PESTO CHICKEN AND BROCCOLI ...
From peaceloveandlowcarb.com
5/5 (1)Author Kyndra HolleyServings 4Calories 419 per serving
- Drain the liquid from the packages of the shirataki noodles and place them in a bowl with fresh water to soak for 20 minutes. Drain the water and rinse thoroughly. Pat dry, and set aside
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the pan and sauté until it almost completely cooked through. Add the broccoli and the remaining 1 tablespoon of the olive oil to the pan and cook until the chicken is cooked all the way through, and the broccoli is crisp-tender.
- While the chicken and broccoli are cooking, heat the butter and garlic in a medium sauce pan over medium-low heat. Cook until the garlic is fragrant and the butter begins to brown.
MAGGIANO'S PESTO ALFREDO SAUCE RECIPE | JANUARY | RECIPE SELF
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Ratings 27Servings 6Cuisine AmericanCategory Snacks
EASY PESTO CHICKEN PASTA CASSEROLE RECIPE
From sixsistersstuff.com
4.8/5 (6)Category Main CourseCuisine AmericanTotal Time 1 hr
- In a large mixing bowl, combine pasta, chicken, milk, mozzarella cheese, baby spinach, diced tomatoes, Alfredo sauce and pesto. Mix until well combined.
ONE-POT PESTO CHICKEN ALFREDO ZUCCHINI NOODLES
From wholeandheavenlyoven.com
5/5 (1)Total Time 20 minsServings 8Calories 256 per serving
- In a large skillet over medium-high heat, melt butter. Add chicken, onion, and garlic to pan and saute several minutes until chicken is cooked through and onions are translucent. Stir flour into pan and slowly mix in half-and-half, milk, and pesto until smooth.
- Bring sauce to a simmer over medium-high heat until thickened and smooth. Remove from heat and season with salt and pepper to taste. Add zucchini to skillet and gently toss noodles until coated in sauce. Sprinkle Parmesan over zucchini and return to medium heat, cover and let cook 5 minutes. Serve warm and enjoy!
CHICKEN PESTO ALFREDO PASTA - LAUREN'S LATEST
From laurenslatest.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 766 per serving
- Bring large pot of water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, in a large, deep skillet {preferrably non-stick}, heat olive oil over medium heat. Saute chicken with salt and pepper until lightly browned and thoroughly cooked. Pour in alfredo sauce and pesto. Simmer 1 minute. Toss with hot pasta and serve with any garnishes, if desired.
PESTO MEATBALLS AND ALFREDO SAUCE - PALEO - A MEAL IN MIND
From amealinmind.com
5/5 (13)Estimated Reading Time 8 minsServings 4
- Blend all ingredients in food processor until they form a paste. Refrigerate until needed. If you will not be using the pesto right away, drizzle a little olive oil over the surface to keep the pesto from darkening.
- Place all ingredients in a large bowl and mix with your hands (see note) until all the ingredients are evenly distributed.
- In a saucepan, stir the coconut milk, the broth and the tapioca starch together until the starch is dissolved.
PASTA SAUCE RECIPES {MARINARA, ALFREDO AND PESTO} - LOSE ...
From loseweightbyeating.com
Ratings 4Calories 65 per servingCategory Main Course
- In a large saucepan, heat the oil over medium-low heat. Add the onion and sauté 5 minutes, or until soft. Add the garlic and cook for 2 minutes.
- Combine the oil and onion in an Instant Pot. Set the pot to sauté on medium heat and cook for 5 minutes, or until soft. Add the garlic and cook for 2 minutes, then hit cancel.
- In a large skillet, heat the oil over medium-low heat. Add the onion and sauté for 5 minutes, or until soft. Add the garlic and cook for 2 minutes.
AVOCADO PESTO ALFREDO RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
Reviews 69Estimated Reading Time 3 minsServings 8Calories 86 per serving
- Place all ingredients in a medium mixing bowl and blend with an immersion blender (or, blend in a regular blender) until smooth.
PESTO ALFREDO - FOX VALLEY FOODIE
From foxvalleyfoodie.com
Reviews 2Category EntreeCuisine ItalianTotal Time 25 mins
- While bringing pot of water to a boil for the pasta, gently pound the chicken breasts into an even thickness about 1" thick. Lightly salt and pepper the chicken and place in a skillet over medium-low heat. Cook for 10 minutes, flipping once, or until the internal temperature reaches 165 degrees.
- While pasta is boiling, prepare the pesto alfredo sauce by melting butter in a saucepan over medium-low heat, then sprinkle in flour and stir continually for 2 minutes, while the raw flour taste cooks out.
BASIL PESTO ALFREDO PIZZA - SAVORY ONLINE
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Category EntréeEstimated Reading Time 40 secs
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4.6/5 (5)Category Main DishCuisine ItalianTotal Time 20 mins
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4/5 (9)Total Time 6 hrs 15 minsCategory Dinner, Entree, Main CourseCalories 944 per serving
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