Chicken Pesto Cavatappi With Parmesan Recipes

Steps:

• Cook chicken and mushrooms in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently.
• Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
• Stir in pasta and tomatoes; top with Parmesan.

Steps:

• Cook pasta as directed on package; omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 5 to 7 min. or until done. Add asparagus and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
• Mix cream cheese spread, pesto sauce and milk until blended; add to skillet. Cook and stir 2 to 3 min. or until heated through.
• Drain pasta; add to chicken mixture. Top with mozzarella.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
• Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
• Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
• Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
• Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.

Steps:

• Cook pasta as directed on packaging.
• While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
• When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
• Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
• Plate and top with shredded parmesan cheese!