Creamy Basil Pesto Chicken Pasta Recipe Recipe For Lasagna

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CHICKEN LASAGNA WITH PESTO CREAM SAUCE



Chicken Lasagna with Pesto Cream Sauce image

All ingredients must be prepared ahead of time before assembling. Can be assembled the night before and brought to room temperature before baking. *Store bought pesto can be oily and may cause oil to pool in the bottom of the baking dish as you cut into it. Our home-made pesto is nice and cheesy and should not affect the lasagna.

Provided by A Family Feast

Categories     pasta

Time 2h15m

Number Of Ingredients 28

16 lasagna strips (one box is 18 pieces so cook all in case some break)
1-pound container of whole milk ricotta cheese
½ cup Parmesan cheese, grated
¼ cup fresh Italian flat leaf parsley, chopped fine
1 whole egg
½ teaspoon kosher salt
½ teaspoon freshly grated black pepper
Few grinds fresh nutmeg
½ cup mozzarella cheese, shredded
1 tablespoon extra-virgin olive oil
6 ounces prosciutto diced into small pieces
1 cup onion, diced
½ pound fresh baby spinach
1 pound boneless skinless chicken breasts
All-purpose flour to coat chicken
1 tablespoon butter
1 cup pesto divided, see recipe here (*see note above)
2 cups heavy cream
3 ½ cups whole milk
4 ounces butter (1 stick)
4 ounces flour (shy of one cup)
Dash of Worcestershire sauce
Dash of hot sauce (we like Cholula)
1 teaspoon kosher salt
½ teaspoon white pepper
½ teaspoon dry mustard
Few grinds fresh nutmeg
1 pound sliced deli provolone cheese

Steps:

  • In a very large wide pot, heat water and once boiling, salt the water, then add one lasagna strip at a time so they don't stick and cook for 1 minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
  • Have a strainer standing by and gently lift each piece out with tongs into the strainer being careful not to break them up. Rinse with cold running water and layout on a sheet tray not touching each other. I layered with plastic wrap until I was ready to use.
  • In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and the mozzarella cheese. Set aside.
  • In a large sauté pan over medium heat, heat olive oil and add prosciutto and cook for two minutes, then add onions and cook for two minutes.
  • Add spinach and cook until wilted, about another two minutes. Set aside.
  • Pound or butterfly chicken breasts to a uniform thickness of one quarter inch.
  • Coat the chicken with flour and shake off excess.
  • Heat a large sauté pan to medium high and melt butter. Add chicken in a single layer and cook two minutes. Flip, lower heat to low and cook covered for five minutes without removing cover. Turn off heat and let sit five more minutes, again without removing cover.
  • Move chicken to a cutting board to cool.
  • Once cool, cut into half inch size pieces by cutting into strips then across the strips into pieces. Place in a bowl and toss with ½ cup of the pesto. Set aside.
  • Place milk and cream in a sauce pan and heat to hot. Keep on low flame.
  • In a large sauce pan, melt butter over medium heat then add flour and cook for three minutes, stirring often.
  • Whisk in one third of the milk mixture with a wire whisk and stir briskly to form a thick paste. Add another third and whisk that in. Finally add the remaining third and whisk to form a smooth sauce.
  • Add Worcestershire sauce, hot sauce, salt, pepper, dry mustard and nutmeg. Stir to combine then remove from heat and set aside.
  • Preheat oven to 375 degrees F.
  • In a 9X13 inch pan, spread one cup of sauce on the bottom and line with three lasagna noodles.
  • Place all of the chicken and pesto mixture on top and cover with about five provolone slices. (enough to cover the surface, overlapping is fine)
  • Cover with four more lasagna noodles (three the long way and one trimmed to fit the short way.
  • Pour the spinach mixture on top, including any liquid collected in bowl.
  • Top with one cup of sauce then four more lasagna noodles.
  • Spread on the ricotta mixture then top with five lasagna noodles, overlapping four the long way and one trimmed to fit the short way.
  • Top with one more cup of sauce and about eight slices of overlapping provolone cheese.
  • Cover with parchment and foil and bake for 40 minutes covered and ten minutes uncovered.
  • Place under broiler for a minute or two to slightly brown the cheese. Let sit for ten minutes before cutting.
  • Place the remaining white sauce in a small sauce pan and heat to hot. Then off heat, whisk in the remaining pesto and serve with the lasagna.
  • Cut into 8, 10 or 12 pieces.

CHICKEN WITH PESTO CREAM



Chicken with Pesto Cream image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup fresh basil leaves
1 cup grated Parmesan cheese
3 tablespoons pine nuts
4 cloves garlic, sliced
1/3 cup extra-virgin olive oil, for pesto, plus 2 tablespoons, for chicken
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 small red onion, sliced
2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded
1 lemon, juiced
1 1/2 cups heavy cream
1 cup mixed yellow and red cherry tomatoes, halved

Steps:

  • In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
  • Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
  • Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
  • Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
  • Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
  • Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

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