CREAMY PHILLY PESTO CHICKEN
Add a bit of cream cheese to purchased pesto for a spicy herb sauce that really dresses up sauteed chicken breasts.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
- Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 1.5 g, Cholesterol 80 mg, Fat 11.3 g, Fiber 0.2 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 177.1 mg, Sugar 0.1 g
PHILLY PESTO CHICKEN PASTA
This comforting creamy pesto chicken pasta is big on flavour, but easy on effort and time. Adaptable and ready in less than 20 minutes for a fuss-free weeknight supper, all made with a few simple ingredients.
Provided by Helen Best-Shaw
Categories Light Meal
Time 15m
Number Of Ingredients 7
Steps:
- Boil a large pan of water, add a good pinch of salt and start cooking the pasta according to the packet instructions.
- Heat a small frying pan on a medium ring. Add the olive oil (one good glug will be fine), and add the diced chicken breast. Cook the chicken breast for 5 minutes, turning the pieces frequently so that they don't burn. If the chicken isn't colouring, add a teaspoon of butter to the frying pan.(If you are using leftover roast chicken fry it for a minute to warm it through.)
- When the chicken has cooked through and has some colour, add the cream cheese and pesto - one heaped tablespoon of each. Stir together with the chicken. Scoop out an espresso cup of the pasta water and stir into the chicken along with half the grated cheese to make a sauce.
- When the pasta is nearly cooked, add the peas to the pan to cook.
- Drain the pasta and peas, and add to the sauce. Stir well together and serve immediately, garnished with the remainder of the cheese.
Nutrition Facts : ServingSize 2 servings, Calories 499 kcal, Carbohydrate 47 g, Protein 25 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 392 mg, Fiber 4 g, Sugar 5 g
PESTO CHICKEN AND PASTA
Enjoy epic garlic-pesto flavor with our Pesto Chicken and Pasta recipe. Ready in 30 minutes, our Pesto Chicken and Pasta is a flavorful weeknight favorite.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Add peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.
- Stir in pasta sauce and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.
- Serve with remaining lemon half, cut into wedges.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
CHICKEN PESTO PASTA
Chicken pesto pasta isn't a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy's comforting, vibrant pasta dish combines all three. Each serving provides 716 kcals, 33g protein, 87g carbohydrates (of which 6g sugars) 25g fat (of which 5g saturates), 7g fibre and 0.3g salt.
Provided by Rachel Roddy
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15-16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.) Alternatively you can poach the chicken - place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10-15 minutes, with a lid on, until the chicken is completely cooked.
- While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.
- Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.
- Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve.
Nutrition Facts : Calories 716kcal, Carbohydrate 87g, Fat 25g, Fiber 7g, Protein 33g, SaturatedFat 5g, Sugar 6g
TOMATO PESTO & CHICKEN PASTA
2nd sons favourite dish. We eat this about once a month, though I vary the pesto, and occasionally add capsicums or olives.
Provided by JustJanS
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion and bacon until the onion is soft (about 5 minutes).
- Add the garlic and cook another couple of minutes.
- Add the chicken and mushrooms and cook until the chicken turns white.
- (about 10 minutes), stirring frequently.
- Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
- Add the pesto and the crean and cook until heated through.
- Add the Parmesan and stir through along with the green onion tops.
- Serve over the cooked pasta and offer extra Parmesan cheese.
CHILI PESTO CHICKEN PASTA
My brother made this for my kids one day when they were visiting him. It has become my DD favourite meal. The sausage adds enough spicy flavour to this pasta dish.
Provided by heather in Ont
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in a large saucepan of boiling water according to the package instructions.
- Drain.
- Meanwhile, cut the chorizo into 3/4 in slices and cut the chicken breasts into strips.
- Heat a large skillet.
- Add the chorizo and cook, stirring, over high heat for 2 minutes.
- Add the chicken strips, chiles and green onions and cook, stirring, for 5 minutes, or until the chicken is lightly browned.
- Stir in the pesto and cream and simmer for 5 minutes, or until the chicken is tender.
- Remove from the heat and stir in the Parmesan.
- Toss with the pasta and serve at once.
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
CHICKEN PESTO PASTA
Found this recipe on Allrecipes.com. A very simple recipe for a tasty, satisfying pasta meal. You can make your own homemade pesto, or use store-bought for a quick and easy dinner. I also have used frozen grilled chicken breast strips for a quick and easy meal.
Provided by Chef Jodi Town
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 267.2, Fat 4.1, SaturatedFat 0.9, Cholesterol 65, Sodium 43.5, Carbohydrate 41.9, Fiber 2.2, Sugar 1.1, Protein 15.2
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