CREAMY CHICKEN PESTO LINGUINE
This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.
Provided by Marie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS RECIPE - (4.4/5)
Provided by WaffleCrumbs
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions, drain. Add chicken, cheese, corn, pesto, bread crumbs, red pepper flakes, salt & pepper. Toss to coat. *When I made this dish, it was VERY dry once all the ingredients were added. Possibly because I used less than the 3.5 oz. pesto? If you find this to be the case with yours, add a bit of chicken broth to moisten. You could also keep some of the water the pasta is boiled in and use that.
CHICKEN PESTO LINGUINE
Refrigerated pasta, pesto and chicken-plus frozen peas-help get dinner on the table fast!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add linguine, bell pepper and peas; boil 2 to 3 minutes or until tender. Drain and return to Dutch oven.
- Stir pesto, chicken and cheese into linguine mixture; cook over medium heat until thoroughly heated.
Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 6 g, Protein 43 g, SaturatedFat 11 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1290 mg, Sugar 7 g, TransFat 0 g
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
PESTO WITH LINGUINI
Steps:
- Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
- Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.
PESTO CHICKEN FLORENTINE
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!
Provided by MINERFAMILY
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
- Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
- In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
- Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 57.3 g, Cholesterol 84.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 6.3 g, Sodium 1707.1 mg, Sugar 2 g
CREAMY PESTO CHICKEN AND LINGUINE
Easy to make, this chicken is wonderfully tasty and rich. Not for those watching your fat intake, but hey... splurging every now and then isn't a bad idea. ;)
Provided by Julesong
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguini according to package directions.
- Drain and set aside.
- In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
- Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
- Remove from pan and cut into 1/2-inch cubes; set aside.
- Pour out drippings from pan, but do not wipe it out.
- In the pan you cooked the chicken in, melt remaining butter over medium heat.
- Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
- Cook 6 to 8 minutes, stirring frequently.
- Stir the Parmesan into the creamy mixture, stirring until well mixed.
- Stir in the pesto, and cook for about 5 minutes, until thickened.
- Stir in the chicken cubes and cook until heated through, about 5 minutes.
- Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
- Garnish with grated Romano and freshly ground black pepper.
- Makes 4 to 6 servings.
LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
- Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.
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