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
PHILLY CHEESESTEAK PASTA
Enjoy the flavors of a cheesesteak in this uniquely delicious one pot Philly Cheesesteak Pasta. This skillet pasta recipe is a fast, family friendly choice!
Provided by Valerie Brunmeier
Categories Main Course Pasta
Time 30m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a deep, 12-inch nonstick skillet over MEDIUM heat until shimmering. Add the ground beef and ½ teaspoon salt and cook, breaking up the beef with a spoon, until crumbled and browned. Drain off as much of the excess grease as possible and transfer the cooked beef to a plate and set aside.
- Return the skillet to the heat and add the remaining oil, the onion and ¼ teaspoon of the salt, and sauté, stirring frequently, until softened and beginning to brown, about 5 minutes. Stir in the bell pepper, mushrooms, and garlic, and cook, stirring frequently, for 3 to 4 minutes until bell peppers and mushrooms begin to soften and garlic is fragrant. Add the cooked ground beef back to the skillet along with the remaining ¼ teaspoon salt, Italian seasoning, and garlic pepper. Cook, stirring, for a minute or two.
- Stir the uncooked pasta into the beef and pepper mixture. Pour in the beef broth and increase the heat under the skillet as needed to bring the mixture to a boil. Reduce heat to LOW, cover, and cook for 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
- Stir the pepper jack cheese into the pasta and place the provolone slices in a circle over the top. Cover and cook until the cheese has melted and serve.
Nutrition Facts : Calories 555 kcal, Carbohydrate 41 g, Protein 37 g, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 87 mg, Sodium 981 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN-PESTO PASTA
Put a dinner entrée on the table fast with this recipe for Chicken-Pesto Pasta. Dress things up with the bowties in our Chicken-Pesto Pasta this week.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in large nonstick skillet on medium heat 7 to 8 min. or until done. Add peas and peppers; cook 2 to 3 min. or until heated through, stirring occasionally.
- Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
- Stir in pasta; top with mozzarella.
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
PHILLY CHEESESTEAK PASTA BAKE
This recipe is sponsored by BelGioioso. Thinly shaved beef, sweet and hot peppers and two types of provolone (sharp for its nutty flavor and mild for its creaminess) turn an everyday weeknight pasta into something spectacular and packed with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the steak in the freezer for 30 minutes to firm up for easier slicing.
- Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
- Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
- Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
- Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
- Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
- Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
- Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.
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
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