Spicy Pesto Chicken Food

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.

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 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.

SPICY PESTO WINGS

Steps:

• Make the peppered oil: Combine the canola oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil, 40 to 50 minutes. Remove from the heat and let cool 20 to 30 minutes, then strain the oil and set aside.
• Make the pesto: Combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until the desired consistency is achieved. Season with salt and pepper.
• Make the wings: Preheat the oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil; toss. (You can cook them immediately or let them marinate in the refrigerator overnight.) Cook until browned and crispy, about 45 minutes.
• Transfer the wings to a platter, drizzle with the pesto and gently toss. Sprinkle with parmesan and drizzle with more peppered oil.

EASY PESTO CHICKEN SKILLET

Steps:

• Season chicken with Italian seasoning, salt, and pepper.
• Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
• Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
• Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

3-INGREDIENT PESTO FRIED CHICKEN

Steps:

• Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
• Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
• Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
• Serve chicken with pesto alongside for dipping.

CREAMY PESTO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• In a large pan, heat olive oil and add chicken thighs.
• Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
• Slice into strips, and set aside.
• Add green beans and cook until crisp tender.
• Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
• Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
• Enjoy!

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.

CREAMY PESTO CHICKEN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

BAKED PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Line baking sheet with heavy-duty foil.
• Place chicken and pesto in medium bowl; toss to coat.
• Place chicken on prepared baking sheet.
• Bake for 20-25 minutes or until chicken is no longer pink in center.
• Remove from oven; top with tomatoes and cheese.
• Bake for an additional 3-5 minutes or until cheese is melted.