Chickenminestronewithpesto Recipes

Steps:

• In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.

Steps:

• Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
• Pour on the pesto, pasta, and chicken and stir to combine.
• Toss in the cherry tomatoes and give everything a stir to combine and warm through.
• Distribute pasta mixture evenly between 4 tupperware containers.
• Top with parsley for garnish.
• Can be refrigerated up to 4 days.
• Enjoy!

Steps:

• Prepare pesto sauce according to package direction.
• Heat oven to 350 degrees.
• Spray rectangular dish (9 by 12 inch) with no-stick spray.
• Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
• Place chicken in baking dish.
• Spread pesto sauce evenly over chicken breasts.
• Cover each breast with ½ slice of provolone cheese.
• Spread mushrooms over cheese.
• Bake in oven for 45- 50 minutes.
• Serve with pasta.

Steps:

• In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.

Steps:

• Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
• Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
• Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
• Spoon into bowls; top servings with pesto.

Steps:

• Bring all ingredients except cheese to boil in large saucepan, stirring occasionally.
• Simmer on medium-low heat 10 min. or until chicken is done and pasta is tender, stirring occasionally.
• Serve topped with remaining cheese.

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.

Steps:

• In A Soup Pot Heat Oil, Add Water, Green Pepper, Onion& Garlic, Cook Over Medium Heat Until The Onion Is Transparent, Approximately 6 Minutes.
• Stir In Beans, Chicken Broth, Stewed Tomatoes& Italian Seasoning.
• Bring To Boil, Reduce Heat To Low, Add Noodles& Cook Until Noodles Are Tender, Approximately 10 Minutes.
• Sprinkle With Shredded Mozzarella Cheese& Serve Hot.

Steps:

• In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts.

Steps:

• Cook the pasta according to the packet intructions.
• Meanwhile, heat the oil in a large pan. Cook the chicken for 3-4 minutes until well-browned. Add the bacon ( i suppose you could add some sliced mushrooms or something here aswell, or use all mushrooms if cooking this for veggies) and fry until starting to crisp.
• Take the pan of the heat, then stir in the creme fraiche. Return the pan to the heat and stir in the pesto. Simmer for another 1-2 minutes until the chicken is properly cooked through. Season to taste.
• Once cooked, drain the pasta well and add it to the pan. Mix well so the sauce coats the pasta.
• Decant into a big bowl and scatter over parsley and parmesan cheese. Serve!