Pesto Chicken Pasta 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:

• 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:

• Cut chicken into chunks and cook in heated olive oil in a LARGE non-stick frying pan.
• REMOVE CHICKEN ONLY FROM FRYING PAN!
• Add onion, garlic, zucchini, salt and pepper; cook over medium heat until onion is translucent.
• Add tomato sauce, 2 1/2 cups of water and pasta to the pan and bring to a boil.
• Reduce heat, cover and simmer, stirring occasionally, for about 8 minutes.
• Uncover and continue simmering until pasta is to your liking.
• Add chicken back to the pan.
• Add pesto and stir.
• Sprinkle with cheese.

Steps:

• Combine package of Knorr pesto sauce, milk, parmesean cheese, lemon juice and Lawry's seasoning in a sauce pan.
• Whisk ingredients together.
• Bring to a boil and then turn down to a low simmer. Stirring every few minutes so that it does not burn. The sauce will thicken up a bit.
• Cook noodles in seperate pan according to directions on the box.
• In another pan sautee the sliced mushrooms on medium heat in 1 tsp of butter. Sprinkle with salt, pepper and Lawry's Seasoning. Sautee about 5 minutes.
• Remove mushrooms from pan and set aside.
• Pound the chicken so that is is about a quarter inch thick. Season with salt, pepper and garlic powder on both sides.
• Melt remaining 2 tbs of butter in the pan.
• Add the chicken. Cook about 3 1/2 minutes on each side. Only flipping once. Heat should be at about medium to medium high. Depending on your stove.
• Remove the chicken from the pan.
• Slice up the chicken in thinner pieces.
• Mix the noodles, mushrooms, chicken and sauce together.
• Serve with garlic bread and an italian tossed salad.
• Enjoy.

Steps:

• Saute the onion and bacon until the onion is soft (about 5 minutes).
• Add the garlic and cook another couple of minutes.
• Add the chicken and mushrooms and cook until the chicken turns white.
• (about 10 minutes), stirring frequently.
• Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
• Add the pesto and the crean and cook until heated through.
• Add the Parmesan and stir through along with the green onion tops.
• Serve over the cooked pasta and offer extra Parmesan cheese.

Steps:

• In the bowl of a food processor combine, basil, spinach, 1/3 cup pine nuts, garlic, and olive oil.
• Pulse a few times to combine all ingredients.
• Scrape down the sides and then let run for a minute or two until you get a nice thick sauce.
• Remove to a large bowl and gently fold in parmesan, adding salt and pepper to taste.
• Bring a large bowl of salted water to a boil and cook pasta according to package directions. Drain, reserving 1/2 cup pasta water for the pesto.
• While pasta is cooking, sauté mushrooms in 1 teaspoons oil and a small amount of salt.
• When they have rendered their water but it hasn't evaporated yet, add the chicken to warm it up (if made ahead).
• Add the reserved pasta water to the pesto sauce and stir gently.
• Toss the pesto, pasta, chicken, mushrooms, and remaining pine nuts until pasta is fully coated with sauce.
• This recipe is easily cut in half but if you want to make the full batch of pesto simply put half in a freezer safe container before adding the cheese and top with a very thin layer of olive oil and freeze for a later use.

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Add peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.
• Stir in pasta sauce and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.
• Serve with remaining lemon half, cut into wedges.

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!

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.