Pesto Chicken Alfredo Food

PESTO CHICKEN ALFREDO

Steps:

• saute cubed chicken in touch of olive oil and garlic on med-high heat. When chicken is cooked add pesto sauce. Turn down heat and make sure chicken is well coated in pesto sauce.
• meanwhile, cook pasta as directed.
• add alfredo sauce to pesto chicken and keep heat low.
• once pasta is cooked and drained, add to sauce.

CHICKEN ALFREDO PESTO PASTA

Steps:

• Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 minute or until cooked through.
• Stir in milk and cream cheese spread; cook 3 minute or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 minute or until heated through, stirring occasionally.
• Drain pasta. Add to cream cheese mixture; toss to coat.

PESTO ALFREDO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray 8x8 in baking dish.
• Cook pasta per package directions.
• In a large bowl, mix cooked chicken, 1/2 cup cheese, spinach, alfredo and pesto sauces and tomatoes, if using.
• Drain pasta and add to bowl, mixing to coat.
• Add remaining cheese to top of casserole.
• In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Sprinkle on top of casserole.
• Cover with foil and bake 30-40 minutes until bubbling.
• Uncover and cook for 5 minutes more.
• Freezer directions: Freeze before baking. Let thaw overnight and bake as directed.

CHICKEN ALFREDO PESTO PASTA

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 to 8 min. or until done. Add milk and cream cheese spread; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto sauce; mix well. Cook 3 min. or until heated through, stirring occasionally.
• Drain pasta. Add to cream cheese sauce; mix lightly.

PESTO ALFREDO SAUCE

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.

PESTO-CHICKEN PENNE CASSEROLES

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.

PESTO CHICKEN FLORENTINE

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.

EASY PESTO ALFREDO FETTUCCINI

Steps:

• While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
• Place pan over medium high heat and cook 3 minutes, stirring occasionally.
• Combine the sauce with the hot pasta and serve with grated parmesan, if desired.

GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE

Steps:

• Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
• Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
• Melt the butter in a medium saucepan over medium heat.
• Slowly whisk in the flour until smooth and pasty.
• Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
• Add the sundried tomatoes.
• Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
• Add the pesto sauce and mix well.
• Sprinkle the parmesan in, and whisk.
• Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
• Remove from heat, and add salt to taste.
• Pour over rigatoni, mix and serve!

PESTO CHICKEN PENNE CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
• Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.