Pasta With Pesto And Poached Chicken Recipes

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:

• Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
• Cook till pasta is tender but firm and chicken is no longer pink.
• Drain pasta and chicken.
• Rinse with cold water, drain again.
• Combine pesto and sour cream in a large mixing bowl.
• Add pasta/chicken mixture, chopped veggies and tomato.
• Toss lightly to coat.
• If desired, sprinkle with nuts.

Steps:

• Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
• Add chicken, whipping cream, salt, and pepper (to taste).
• Let sauce simmer until slightly thickened, about 5 minutes.
• Add pesto and parmesan. Stir until creamy and thickened.
• Pour pasta, sprinkle desired amount of parmesan over dish.

Steps:

• in large saucepan combine butter, milk, half and half and parmesan cheese.
• stir over med heat untill cheese is melted.
• add pesto sauce mix and chicken.
• simmer 5-7 minutes, until sauce thickens.
• serve over pasta.

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.

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
• Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
• Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.

Steps:

• Cook pasta according to package. Drain and set aside.
• In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
• Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
• Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
• Serve with breadsticks.
• Serve chicken and sauce over the hot noodles.
• Garnish with parmesan cheese and fresh ground black pepper (optional).

Steps:

• For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
• Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
• Add the parmesan and pulse to incorporate. Set aside.
• In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
• Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
• Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
• Add spinach and stir until wilted.
• Add cooked chicken and pesto.
• Serve immediately.
• Enjoy!

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!