Hot And Spicy Chicken Pesto And Pasta Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

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!

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

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:

• Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
• Mix waer, pesto, cornstarch, chili puree and contents of seasoning packet; set aside.
• Heat oil in 12 inch skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
• Stir in pesto mixture. Boil and stir 1 minute. Add noodles; toss to coat.

Steps:

• Cook pasta in a large saucepan of boiling water according to the package instructions.
• Drain.
• Meanwhile, cut the chorizo into 3/4 in slices and cut the chicken breasts into strips.
• Heat a large skillet.
• Add the chorizo and cook, stirring, over high heat for 2 minutes.
• Add the chicken strips, chiles and green onions and cook, stirring, for 5 minutes, or until the chicken is lightly browned.
• Stir in the pesto and cream and simmer for 5 minutes, or until the chicken is tender.
• Remove from the heat and stir in the Parmesan.
• Toss with the pasta and serve at once.

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through. Nutritional Information Amount Per Serving Calories: 422 | Total Fat: 15.2g | Cholesterol: 43mg

Steps:

• Preheat oven to 350°F.
• Mix the mozzarella cheese, pesto sauce and mustard until well blended; set aside.
• Place chicken in 13x9-inch baking dish.
• Spread mustard mixture evenly over chicken; top with parmesan cheese.
• BAKE 30 minutes or until chicken is cooked through.

Steps:

• Saute onion and garlic for 2 minutes.
• Brown chicken meat with onion and garlic so it gets some color but is not cooked through.
• Add broccoli, carrot, pesto, cook for a few minutes, stirring so pesto is mixed through.
• The carrot will be crisp but that's how we like it. For a softer carrot add it in earlier, or even microwave it prior to starting the recipe.
• Add evaporated milk to chicken, pesto and vegies. Stir thoroughly and taste for seasoning. Add more pesto if you would like and a good grinding of black pepper.
• Simmer sauce ubtil milk is hot & everything is combined.
• Add spaghetti to pan and toss to coat.
• Serve hot with parmesan cheese if desired and good crusty bread.

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.