ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
CREAMY CHICKEN PESTO PASTA
Make and share this Creamy Chicken Pesto Pasta recipe from Food.com.
Provided by Cooking in Missouri
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package. Drain and set aside.
- In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
- Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
- Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
- Serve with breadsticks.
- Serve chicken and sauce over the hot noodles.
- Garnish with parmesan cheese and fresh ground black pepper (optional).
CHICKEN PESTO PASTA
This is a nice simple to prepare & tasty pasta, if you don't have sun-dried tomatoes just use some fresh chopped ones & you can also experiment with different flavoured pestos, I usually use basil pesto but will be trying sun-dried tomato pesto next time.
Provided by Mandy
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil & saute onion & garlic until tender, add mince, brown well breaking it up with a spoon as it cooks.
- Stir in sauce, cream, tomatoes & seasonings, simmer for 5-10 minutes.
- Cook pasta in boiling salted water until tender, drain & toss through sauce.
- Top with basil & parmesan to serve.
Nutrition Facts : Calories 547.4, Fat 23.7, SaturatedFat 9.3, Cholesterol 139.3, Sodium 160.1, Carbohydrate 52.5, Fiber 2.9, Sugar 4.2, Protein 31.2
ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken tenders, olive oil, garlic, low-sodium chicken broth, sun-dried tomatoes, whole wheat pasta, salt, red pepper flakes, baby spinach, garlic, fresh basil, salt, black pepper, walnuts, olive oil, fresh parmesan cheese
Provided by Melissa Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
- Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
- Add the parmesan and pulse to incorporate. Set aside.
- In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
- Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
- Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
- Add spinach and stir until wilted.
- Add cooked chicken and pesto.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1129 calories, Carbohydrate 90 grams, Fat 63 grams, Fiber 6 grams, Protein 50 grams, Sugar 17 grams
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- Bring pot of water to rolling boil. Season with salt. Add pasta and cook boiling until pasta is al-dente (about 10-12 minutes) For best results, check pasta package for al-dente cooking time.
- Heat oil in a large heavy bottom skillet to medium-high heat. Add garlic and chili flakes. Cook stirring often for 20-30 seconds or until garlic is fragrant. Don't let garlic burn. Add diced chicken. Sprinkle generous pinch of salt on chicken before stirring. Stir cook chicken for 2-3 minutes or until chicken is no longer pink and develops some color. Transfer chicken to a plate.
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