Chicken Pesto Cavatappi Recipes

CHICKEN-PESTO CAVATAPPI WITH PARMESAN

Chicken-Pesto Cavatappi with Parmesan image

Put together an easy weeknight entrée with our recipe for Chicken-Pesto Cavatappi. The creamy sauce will warm the cockles of your heart.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips
1 cup sliced cremini mushrooms
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 cups hot cooked cavatappi
1/2 cup grape tomatoes, halved
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

Cook chicken and mushrooms in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently.
Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
Stir in pasta and tomatoes; top with Parmesan.

Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

CHICKEN PESTO CAVATAPPI

Chicken Pesto Cavatappi image

Bring home the tastes of Tuscany with our Chicken Pesto Cavatappi recipe that's sure to impress everyone at the table.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1-1/2 cups cavatappi, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. asparagus, cut into 1-inch lengths
1/2 cup chopped tomatoes
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. milk
1/2 cup KRAFT Shredded Mozzarella Cheese

Steps:

Cook pasta as directed on package; omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 5 to 7 min. or until done. Add asparagus and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
Mix cream cheese spread, pesto sauce and milk until blended; add to skillet. Cook and stir 2 to 3 min. or until heated through.
Drain pasta; add to chicken mixture. Top with mozzarella.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

PESTO CAVATAPPI

Pesto Cavatappi image

Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.

Provided by andmee

Categories Pesto Pasta

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package cavatappi pasta
1 tablespoon olive oil
1 medium tomato, diced
½ cup dry white wine
¼ cup heavy cream
1 cup store-bought pesto
1 cup shredded Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.

Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g

PESTO CAVATAPPI COPYCAT

Pesto Cavatappi Copycat image

Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken.

Provided by emcglone1979

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces cavatappi noodles
1/2 pint grape tomatoes, sliced in half lengthwise
1/2 pint sliced mushrooms
1/3 cup white wine
1/4 cup cream
7 ounces pesto sauce
extra virgin olive oil
shredded parmesan cheese

Steps:

Cook pasta as directed on packaging.
While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
Plate and top with shredded parmesan cheese!

CAVATAPPI WITH ROASTED BROCCOLI AND PESTO

Cavatappi with Roasted Broccoli and Pesto image

A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.

Provided by chri103

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 30m

Yield 3

Number Of Ingredients 10

Ingredients

1 small head Broccoli, raw
3 tablespoons olive oil, divided, or more as needed
salt and freshly ground black pepper to taste
1 ½ teaspoons garlic powder, or to taste
1 (16 ounce) package cavatappi (corkscrew macaroni)
1 tablespoon lemon juice
4 tablespoons freshly grated Parmesan cheese, or to taste
3 tablespoons pesto
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.

Nutrition Facts : Calories 810.4 calories, Carbohydrate 122.6 g, Cholesterol 12.3 mg, Fat 26 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 5.3 g, Sodium 276.8 mg, Sugar 2.2 g

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