Chicken Pecan Pesto Pasta Recipes

SPICY CHICKEN PESTO PASTA RECIPE

Spicy Chicken Pesto Pasta Recipe image

A chicken pesto pasta recipe with a twist, made extra spicy with roasted jalapeno peppers, prepared with spinach and basil, pecans, manchego cheese and more. If you enjoy pecan pesto, you'll love this version.

Provided by Mike Hultquist

Time 30m

Number Of Ingredients 16

Ingredients

2 medium chicken breasts
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
2 cloves garlic
1/4 cup spinach
1/4 cup basil
1 roasted jalapeno pepper + extras for serving (if desired)
1/4 cup olive oil (+ a bit more for cooking)
1/4 cup pecans
1/4 cup shredded manchego cheese
A bit of pasta water (for the pesto)
Cooked pasta to serve
Seared asparagus spears for topping

Steps:

Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
While chicken is cooking, get your pasta going by bringing a pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy!

Nutrition Facts : Calories 691 kcal, Carbohydrate 6 g, Protein 59 g, Fat 47 g, SaturatedFat 9 g, Cholesterol 161 mg, Sodium 236 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

PESTO PASTA WITH CHICKEN

Pesto Pasta with Chicken image

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

Ingredients

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

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

ONE-POT CHICKEN PESTO PASTA

One-Pot Chicken Pesto Pasta image

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt-free seasoning blend
2 teaspoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked gemelli or spiral pasta
2 cups fresh broccoli florets
1 cup frozen peas
1/3 cup prepared pesto

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.

Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

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