SPENCE'S PESTO CHICKEN PASTA
This is a great recipe that my boyfriend put together on a Sunday evening after a bike ride. You can't go wrong with all of the flavors in this dish!
Provided by ChezCristy
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
- Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 53.5 g, Cholesterol 35.2 mg, Fat 23.3 g, Fiber 5.4 g, Protein 26.1 g, SaturatedFat 4.2 g, Sodium 540.4 mg, Sugar 3.7 g
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
Provided by Susannah Locketti
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
- In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.
LEMON PESTO CHICKEN
Make and share this Lemon Pesto Chicken recipe from Food.com.
Provided by Stoblogger
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place deep non-stick skillet over medium heat, add olive oil.
- When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
- In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
- Add the lemon juice and artichoke hearts.
- Let simmer over low heat about 5 minutes.
- Serve over the hot fettuccini noodles.
Nutrition Facts : Calories 446, Fat 22.8, SaturatedFat 5.2, Cholesterol 108.8, Sodium 173.2, Carbohydrate 21.9, Fiber 3.4, Sugar 1.3, Protein 38.1
ARTICHOKE PESTO PASTA
Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's "Kitchen Cabinet" (submitted by Kathryn Murdock of Moss Beach, CA).
Provided by Acerast
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
- Pour pine nuts into a small bowl and set aside.
- In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
- Process until purèed.
- In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
- Drain pasta and return to pan.
- Over medium heat, at 1/4 cup vegetable broth to pasta.
- Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
- Pour artichoke pesto over pasta.
- Sprinkle with parsley, pine nuts and red pepper flakes.
- Mix gently.
- Add remaining broth if seems dry.
Nutrition Facts : Calories 502.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 87.1, Sodium 379.4, Carbohydrate 66.6, Fiber 6.8, Sugar 3.4, Protein 19.5
ARTICHOKE CHICKEN PASTA
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.
Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM
Make and share this Penne With Chicken, Artichokes, and Pesto Cream recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
- Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 736.3, Fat 30.3, SaturatedFat 15.8, Cholesterol 136.3, Sodium 719.9, Carbohydrate 87, Fiber 16.1, Sugar 4.8, Protein 33.9
LEMON ARTICHOKE PESTO
Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.
Provided by TishT
Categories Sauces
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in food processor and process until pureed.
- Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.
Nutrition Facts : Calories 67.1, Fat 4.2, SaturatedFat 0.9, Cholesterol 2.2, Sodium 151.8, Carbohydrate 6.1, Fiber 2.6, Sugar 0.6, Protein 2.7
LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)
I read the ingredients on the container, read it twice and read it a third time: no basil, no nuts. Copycat version of Cibo Natural's Pesto from Seattle, Washington. Serving suggestions from the Cibo company: spread for French bread, sandwich condiment, or slather approximately two-three tablespoons pesto on a chicken breast or thigh and bake in oven until chicken is done, add some mayonnaise to the pesto for "instant aioli", etc. Many uses!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 10
Steps:
- Note: all amounts given for ingredients are estimated. Yield is estimated.
- Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
- Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
- Before serving, adjust seasonings. Transfer pesto to a platter.
- Garnish top of the pesto with lemon slices and a fresh parsley sprig.
- Serve at room temperature.
Nutrition Facts : Calories 427.6, Fat 28, SaturatedFat 8.3, Cholesterol 29.3, Sodium 729.8, Carbohydrate 29.4, Fiber 12.7, Sugar 2.9, Protein 21.2
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