SPINACH PESTO BAKED CHICKEN
This Spinach Pesto Baked Chicken is as DELICIOUS as it is EASY! With only one dish and six ingredients, it can be from the fridge to oven in minutes. It is simple enough for a busy weeknight, but pretty enough and tasty enough for company!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
- Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
- Cover the top with mozzarella cheese.
- Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!
Nutrition Facts : ServingSize 10 oz, Calories 488 kcal, Carbohydrate 7 g, Protein 57 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 169 mg, Sodium 877 mg, Fiber 2 g, Sugar 2 g
ONE POT CREAMY PESTO CHICKEN PASTA
This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
- While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
- Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
- Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
- Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
- If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.
Nutrition Facts : ServingSize 1 Serving, Calories 748.68 kcal, Carbohydrate 52.55 g, Protein 41.75 g, Fat 41.53 g, Fiber 4.1 g, Sodium 1099.28 mg
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
SPINACH PESTO PASTA WITH CHICKEN SAUSAGE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the parmesan and pulse until smooth. Set the pesto aside.
- Form the sausage into nickel-size patties, about 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.
- Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach. Top with parmesan and the remaining 1 tablespoon nuts; drizzle with olive oil.
Nutrition Facts : Calories 470 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 740 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams
SPINACH PESTO CHICKEN BREASTS
I came up with this while trying to get my husband to eat more veggies.
Provided by DRAGONNKITTEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g
CHICKEN PESTO SPINACH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
- Grill the Chicken:
- When grill is hot, cook chicken on both sides.
- Take chicken up onto a warm plate.
- Set aside for 10 minutes (it will finish cooking).
- Make the Dressing:
- In food processor, place all dressing ingredients.
- Pulse to make pesto, scraping sides w/ rubber spatula.
- Blend until creamy.
- Note: If you use a blender, add extra olive oil if needed.
- Make the Salad:
- Place greens into a large salad bowl.
- Toss with pesto dressing & thawed peas.
- Mix well & serve on 4 plates.
- Slice chicken breast & lay on top of salad.
- Sprinkle with crumbled cheese & almonds.
GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
- Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
- Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
- Spread the pesto over each piece of chicken and serve.
Nutrition Facts : Calories 419, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 262 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 31 grams, Sugar 1 grams
SPINACH PESTO CHICKEN ROLLS
I have been making this for years. It can be served as a main dish or appetizer. Kids and adults devour it and it is so easy. Serve with garlic bread and salad or slice each breast and serve as an appetizer.
Provided by MRN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 36m
Yield 4
Number Of Ingredients 14
Steps:
- Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
- Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
- Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 685.1 calories, Carbohydrate 10.2 g, Cholesterol 132.1 mg, Fat 54.5 g, Fiber 2.9 g, Protein 39.8 g, SaturatedFat 19.6 g, Sodium 866.5 mg, Sugar 1.2 g
SPINACH AND PESTO STUFFED CHICKEN
I love pesto, parmesan and spinach so this is right up my alley. When I made it, I threw a minced garlic clove in the mix. I can never have enough garlic. I hope you enjoy. It's from the Favorite Brand Name Cookbook.
Provided by PSU Lioness
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
- With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
- Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
- Broil, turning once, 7 minutes or until chicken is done.
Nutrition Facts : Calories 359.7, Fat 18.4, SaturatedFat 5.2, Cholesterol 95.5, Sodium 446.5, Carbohydrate 12.6, Fiber 1.8, Sugar 2.1, Protein 34.7
SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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