Chicken And Farfalle Salad With Walnut Pesto Recipes

SPINACH, WALNUT AND GOLDEN RAISIN PESTO PASTA WITH ITALIAN CHICKEN SAUSAGE

Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 chicken Italian sausage links
2 cloves garlic
1 pound farfalle pasta
1 cup toasted walnut halves
3 cups baby spinach
2 cups fresh basil
1 cup grated Pecorino-Romano or Parmesan
3/4 cup extra-virgin olive oil
1/4 cup golden raisins
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper, plus more if needed
Zest and juice from 1 lemon

Steps:

Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.

CHICKEN AND FARFALLE SALAD WITH WALNUT PESTO

Chicken and Farfalle Salad With Walnut Pesto image

From Cooking Light. Makes a great light dinner or packed lunch. I used grilled chicken and grape tomatoes. Magazine suggests serving with strawberries (4 c strawberries plus 2 t sugar, let stand 30 minutes) plus balsamic vinegar (add 2 T then let stand 15 minutes) over angel food cake for dessert.

Provided by LonghornMama

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups uncooked farfalle pasta (bowtie pasta)
2 cups cubed cooked boneless skinless chicken breasts
1 cup quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives
1 cup basil leaves, packed
1/2 cup fresh parsley leaves, packed
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
4 curly leaf lettuce leaves

Steps:

Cook pasta according to package directions, omitting salt and fat. Drain, rinse with cold water. In a large bowl, combine pasta, chicken, tomatoes, and olives.
To prepare pesto, combine basil and next 6 ingredients in food processor. Pulse until finely minced. Add pesto to pasta mixture and toss gently to coat.
Serve over lettuce leaves.

Nutrition Facts : Calories 392.9, Fat 12.5, SaturatedFat 2, Cholesterol 59.5, Sodium 395.4, Carbohydrate 39.5, Fiber 3.9, Sugar 2.3, Protein 30.1

WALNUT PESTO CHICKEN WITH GARLIC AND PARMESAN

Walnut Pesto Chicken With Garlic and Parmesan image

This is my own recipe I just made today and it was delicious ^^ So please try it out. It is freakin delicious!

Provided by Vylet Chef

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups fresh basil leaves (packed)
1/3 cup parmesan cheese (freshly grated)
1/2 cup extra virgin olive oil
1/3 cup walnuts (chopped)
3 garlic cloves (medium sized, minced)
1 teaspoon kosher salt
1 teaspoon white pepper
2 lbs chicken breasts (Diced, Boneless, Skinless)
3 garlic cloves (smashed)
1 lb egg noodles

Steps:

Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.

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