PESTO PENNE PRIMAVERA
This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.
Provided by Mikey's Kitchen
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.
- Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.
- Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.4 g, Cholesterol 8.8 mg, Fat 20.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 412.6 mg, Sugar 3.1 g
EASY SKILLET CHICKEN PRIMAVERA
Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!
Provided by vog2009
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
- Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g
PESTO CHICKEN PRIMAVERA
This is easy and quick. People will think you slaved over a hot stove all day long--you don't have to tell them any different.
Provided by southern chef in lo
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta according to box directions. Toss the cooked pasta with 3 tablespoons of pesto sauce, put on platter and cover to keep warm.
- Salt and pepper the chicken strips, heat the olive oil over medium high heat and cook the chicken for five minutes in the hot oil; remove chicken set aside.
- In the same pan, cook the peppers and onions for 8 minutes, add the zucchini and cook 8 minutes more. Return the chicken to skillet and top the pasta with the mixture and remaining pesto; toss.
Nutrition Facts : Calories 353.1, Fat 9.6, SaturatedFat 2.2, Cholesterol 36.3, Sodium 42, Carbohydrate 45.8, Fiber 2.8, Sugar 3, Protein 19.9
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
PESTO SHRIMP PRIMAVERA
This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this-I'm allergic to seafood--but my family tells me it's wonderful (I hate them).
Provided by southern chef in lo
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
- Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
- Top the pasta with mixture; add the remaining pesto and toss.
DAIRY FREE CHICKEN PASTA PRIMAVERA (GLUTEN FREE)
I created this and it is delicious and dairy free! Pasta primavera is an Italian-American dish that consists of pasta and vegetables. A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors ('primavera' meaning the season of spring). Classic pasta primavera is based on a soffritto of garlic, olive oil, and Parmesan cheese, but versions based on a heavier cream or Alfredo sauce are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers. Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of pasta, such as spaghetti or fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.
Provided by UmmBinat
Categories One Dish Meal
Time 45m
Yield 3 , 3 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil (I use canola oil here) reserving 2 tbs.
- Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
- Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
- Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
- Remove from heat and adjust seasoning with sea salt.
- Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
- Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
- Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
- Mix all together.
- Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
- Enjoy!
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
CHICKEN PENNE PRIMAVERA
This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.
Provided by Tee Lee
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat large skillet over medium-high heat.
- Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
- Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
- In a large stockpot cook pasta according to directions on package.
- Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
- Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
- Add mushrooms, peas and garlic, then remove from heat.
- Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
- Return to burner and heat to boiling for 2 minutes, stirring constantly.
- Remove from heat, add cheese, pasta and chicken, mix well and serve.
Nutrition Facts : Calories 506.5, Fat 15, SaturatedFat 3.9, Cholesterol 76.8, Sodium 222.4, Carbohydrate 53.3, Fiber 6.2, Sugar 6, Protein 41
More about "pesto chicken primavera food"
CHICKEN PRIMAVERA PASTA RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.3/5 (11)Total Time 30 minsCategory Dinner, Main CourseCalories 450 per serving
- Preheat the oven to 400°F and have ready a rimmed sheet pan lined with nonstick aluminum foil or parchment paper.
- Add the tomatoes, zucchini, yellow squash, and bell pepper to the sheet pan and drizzle with 1 tablespoon of oil, 1 teaspoon Kosher salt, and a 1/2 teaspoon black pepper. Toss to combine and set aside until ready to use.
- On a work surface, pat the chicken breasts dry with a paper towel, drizzle with 1 tablespoon of olive oil, and season with 2 teaspoons Kosher salt and 1 teaspoon of black pepper.
- Add 2 tablespoons of olive oil to a large skillet over medium-high heat and allow it to come to temperature. Add the chicken breasts and sear until golden-brown (for about 3-4 minutes) on the first side, then flip and sear for about 2-3 minutes more. Remove the pan from the heat, but do not wash it.
CROCKPOT QUINOA CHICKEN PRIMAVERA RECIPE - PINCH OF …
From pinchofyum.com
EASY BAKED PESTO CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
20-MINUTE PESTO CHICKEN AND VEGETABLES - THE …
From themediterraneandish.com
PESTO CHICKEN RECIPES
From allrecipes.com
CHICKEN WITH PESTO RECIPE - BBC FOOD
From bbc.co.uk
EASY PESTO PASTA PRIMAVERA RECIPE - LEMONS FOR LULU
From lemonsforlulu.com
CHICKEN PESTO SUMMER PRIMAVERA WITH BARILLA® PENNE …
From barilla.com
BEST CHICKEN PRIMAVERA RECIPE - HOW TO MAKE CHICKEN …
From thepioneerwoman.com
5/5 (5)Servings 8-10Cuisine American, Comfort Food, ItalianTotal Time 30 mins
PESTO CHICKEN PRIMAVERA | KNORR US
From knorr.com
Cuisine ItalianServings 4
PESTO CHICKEN PRIMAVERA | KNORR CA
From knorr.com
PESTO PRIMAVERA RECIPE - FOOD.COM
From food.com
PESTO CHICKEN SALAD | PRIMAVERA KITCHEN
From primaverakitchen.com
PESTO CHICKEN PRIMAVERA | OPERATION IN TOUCH
From operationintouch.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