Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken Food

ONE PAN PESTO CHICKEN AND VEGETABLES

Steps:

• Pre-heat oven to 425F.
• In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
• Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.

SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN

Steps:

• Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
• While pin nuts are toasting, put remaining 9 ingredients in a food processor.
• When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
• In a large pot, start boiling water for pasta.
• Preheat oven to 375 degrees.
• While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
• Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
• Heat oil in oven proof skillet over medium-high heat.
• Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
• Add tomatoes and scallions to chicken and place skillet into preheated oven.
• Cook chicken for 15-20 minutes.
• When chicken is done, remove from oven.
• Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.

CREAMY CHICKEN & GREEN BEAN PESTO PASTA

Steps:

• Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
• Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
• Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

VEGETABLE PESTO PASTA

Steps:

• Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
• Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
• Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
• Toss the pasta with the pesto-vegetable mixture and serve.

PESTO CHICKEN KEBABS WITH ROASTED VEG PASTA

Steps:

• Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.
• Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.
• Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.