Spicy Chicken Pesto Food

SPICY CHICKEN PESTO PASTA RECIPE

Steps:

• Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
• Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
• While chicken is cooking, get your pasta going by bringing a pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
• While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
• Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
• To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
• Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy!

BAKED PESTO CHICKEN BREASTS

Steps:

• Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
• Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
• Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
• Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

CHICKEN PESTO PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
• Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
• Add garlic, basil pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
• Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
• Top with chopped fresh basil.

HOT AND SPICY CHICKEN PESTO AND PASTA

Steps:

• Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
• Mix waer, pesto, cornstarch, chili puree and contents of seasoning packet; set aside.
• Heat oil in 12 inch skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
• Stir in pesto mixture. Boil and stir 1 minute. Add noodles; toss to coat.

SPICY PESTO CHICKEN

Steps:

• Preheat oven to 350°F.
• Mix the mozzarella cheese, pesto sauce and mustard until well blended; set aside.
• Place chicken in 13x9-inch baking dish.
• Spread mustard mixture evenly over chicken; top with parmesan cheese.
• BAKE 30 minutes or until chicken is cooked through.

SPICY CHICKEN & CHORIZO PASTA

Steps:

• Heat olive oil in a pan.
• Dice chicken and chorizo and add to pan - fry gently for 3-4 minutes until chicken is browned and chorizo oil is released
• Whilst chicken is cooking, roughly chop onion and pepper and finely chop garlic and chilli. Add to pan and cook until onion and peppers have softened and chicken is cooked thoroughly
• Add tomatoes to pan, gently cook for 5 min until tomatoes begin to burst.
• Cook pasta as per pack instructions
• Whilst pasta is cooking add creme fraiche, lemon juice and pesto to chicken and warm thorugh. Season to taste
• Add cooked drained pasta to chicken and creme fraiche mix and stir until coated - serve with a rocket and parmesan salad

SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
• Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
• Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
• Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
• Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
• Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.

SPICY PESTO WINGS

Steps:

• For the peppered canola oil: Combine the canola oil, red chile flakes, garlic and lemon zest in a pot and cook over low heat for 40 to 50 minutes. Let cool completely, then strain.
• For the pesto: Combine the basil, cheese, pine nuts, garlic and lemon juice in a food processor and pulse until a paste is formed. While the machine is running, slowly drizzle in 1/3 to 1/2 cup of the peppered canola oil until the desired consistency is achieved. Season with salt and pepper.
• For the wings: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with olive oil.
• Season the wings with salt and pepper, drizzle with the olive oil and mix to combine. Arrange the wings on the prepared baking sheet and roast until the skin is golden brown and the wings are cooked through, 18 to 25 minutes depending on size. Remove the wings from the oven, toss with the pesto sauce, put them back in the oven and cook until just warmed through. Sprinkle with grated Parmesan and serve immediately.