Chicken With Pesto And Pasta Recipes

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PASTA PESTO



Pasta pesto image

Everybody loves super-quick pasta pesto - adding chicken and green beans makes it a great weeknight supper.

Provided by Jamie Oliver

Categories     Healthy meals     Jamie's 15-Minute Meals     Italian     Chicken     Chicken breast     Lasagne     Spinach

Time 15m

Yield 4

Number Of Ingredients 18

CHICKEN
2 x 200 g skinless free-range chicken breasts
1 teaspoon fennel seeds
2 sprigs of fresh rosemary
2 tablespoons rapeseed oil
4-5 cloves of garlic
1-2 fresh red chillies
8 ripe cherry tomatoes
PASTA & PESTO
250 g green beans
1 big bunch of fresh basil
50 g blanched almonds
50 g Parmesan cheese, plus extra to serve
2 tablespoons extra virgin olive oil
1 lemon
1 clove of garlic
300 g fresh lasagne sheets
200 g baby spinach

Steps:

  • Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
  • START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
  • Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
  • Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
  • Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
  • Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
  • Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
  • Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
  • Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

Nutrition Facts : Calories 581 calories, Fat 27.3 g fat, SaturatedFat 5.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 30.9 g carbohydrate, Sugar 5.4 g sugar, Sodium 1.1 g salt, Fiber 7.1 g fibre

CHICKEN PESTO WITH PASTA



Chicken Pesto with Pasta image

Prepared sauce accents this warm chicken pesto pasta. Keep pesto in the freezer for the next time you have leftover chicken. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 package (16 ounces) cellentani or spiral pasta
2 cups cubed rotisserie chicken
2 medium tomatoes, chopped
1 container (7 ounces) prepared pesto
1/4 cup pine nuts, toasted

Steps:

  • In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts.

Nutrition Facts : Calories 433 calories, Fat 18g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 239mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN PESTO PASTA



Chicken Pesto Pasta image

This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!

Provided by Sara Welch

Categories     Main

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
salt and pepper to taste
1 1/2 teaspoons minced garlic
3/4 teaspoon Italian seasoning
12 ounces short pasta (such as farfalle)
1 cup basil pesto (look for it in the refrigerated section)
1 cup cherry tomatoes (halved)
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh parsley (can also use basil)

Steps:

  • Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
  • Heat the olive oil in a large pan over medium high heat.
  • Place the chicken in the pan and season with salt and pepper to taste.
  • Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
  • Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
  • Add the cherry tomatoes and gently fold them into the pasta.
  • Sprinkle with parmesan cheese and parsley. then serve.

Nutrition Facts : Calories 526 kcal, Carbohydrate 59 g, Protein 38 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 570 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

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!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

PENNE WITH CHICKEN AND PESTO



Penne with Chicken and Pesto image

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Provided by MARYSTEVE

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese

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 butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g

PESTO PASTA WITH CHICKEN AND TOMATOES



Pesto Pasta with Chicken and Tomatoes image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

  • In blender or food processor, place Pesto ingredients.
  • Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
  • In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
  • Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g

PESTO CHICKEN AND PASTA



Pesto Chicken and Pasta image

Enjoy epic garlic-pesto flavor with our Pesto Chicken and Pasta recipe. Ready in 30 minutes, our Pesto Chicken and Pasta is a flavorful weeknight favorite.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, sliced
1 clove garlic, minced
1 large red pepper, cut into thin strips
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 lemon, cut in half, divided
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
2 cups hot cooked angel hair pasta

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.

Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g

CHICKEN PESTO PASTA



Chicken Pesto Pasta image

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Steps:

  • Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.

PARMESAN PESTO PASTA WITH CHICKEN



Parmesan Pesto Pasta with Chicken image

easy dish that tastes difficult. great for last minute get-togethers, just add salad and hot crusty french bread.....yum

Provided by Jessica Costello

Categories     Chicken

Time 20m

Yield 1 pan

Number Of Ingredients 7

1 1/2 lbs cooked chicken (cubed)
2 cups shredded parmesan cheese
1/2 cup butter or 1/2 cup margarine
1 cup milk
1 cup half-and-half
1 lb penne pasta (cooked)
1 envelope of knorr pesto sauce mix

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.

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

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

CREAMY PESTO CHICKEN PASTA



Creamy Pesto Chicken Pasta image

Make and share this Creamy Pesto Chicken Pasta recipe from Food.com.

Provided by Kaitrin

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces pasta, uncooked
4 cloves chopped garlic
1 tablespoon butter
1 tablespoon olive oil
1/2 cup whipping cream
1 chicken breast, cooked and cubed
1 tablespoon pesto sauce
parmesan cheese
salt
pepper

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.

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From butterandbaggage.com


CHICKEN AND PESTO PASTA | RICARDO
Drain, reserving 125 ml (1/2 cup) of cooking water. Lightly oil the pasta. Set aside. In a large skillet, brown the chicken in the oil for 3 to 4 minutes. Season with salt and pepper. Deglaze with the lemon juice. Add the cooking water, pesto and pasta. Stir until the water is almost completely absorbed. Adjust the seasoning.
From ricardocuisine.com


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