Teenas Spicy Pesto Chicken And Pasta Recipe 45 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.

TEENA'S SPICY PESTO CHICKEN AND PASTA RECIPE - (4/5)

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. Nutritional Information Amount Per Serving Calories: 422 | Total Fat: 15.2g | Cholesterol: 43mg

SPICY RED PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.