Grilled Chicken With Linguine And Pesto Recipes

Steps:

• Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
• Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
• Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
• Spread the pesto over each piece of chicken and serve.

Steps:

• Saute onion and garlic in oil in skillet.
• Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
• When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
• Cook over medium heat until thickened.
• Drain cooked linguine and serve chicken and sauce over top.
• Sprinkle with additional Parmesan cheese, if desired.

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:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Cook the linguine and set aside.
• Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
• Sweat the garlic in the olive oil for a couple minutes.
• Add the chicken breast strips, cook until warm throughout.
• Mix 3 tablespoons of cornstarch into the milk until blended.
• Add the mixture to the skillet and cook for just a minute.
• Put the the linguine into the skillet, over the sauce and chicken.
• Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
• Mix well, toss with grated parmesan and serve.