Creamy Vegan Pesto Dressing Recipe Recipe For Chicken

QUICK CREAMY PESTO

Steps:

• Boil your pasta and set aside once you get the pesto mix ready. I do this half way through - as I double task
• Place your garlic and nuts in a food processor, and process until they form small crumbs - then add the basil leaves, and process again
• Now add the remaining ingredients, except for the cream and the sun-dried tomatoes. Process for a few seconds, but be careful to still leave some texture. Put your pasta on at this point
• Now spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirring
• Once your pasta is ready and drained, add the creamy pesto mix to it. Stir gently until it is all incorporated and mixed well
• Serve and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oil
• Bon Appétit !

CREAMY PESTO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

CREAMY PESTO CHICKEN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

CREAMY VEGAN PESTO PASTA WITH BROCCOLI

Steps:

• In a blender or food processor, blend cashews and 1/2 cup water until smooth. Then add the tofu, 1 tablespoons olive oil (reserve 1 Tbsp), 3/4 cup water, vegetarian chicken seasoning, 1 1/2 Tbsp nutritional yeast, and salt, and blend until smooth and creamy. You may want to add a tad more water if it's too thick. Set aside.
• Boil pasta noodles and drain.
• In a large saucepan, saute the onion and garlic in the remaining 1 tablespoons olive oil until onions are clear. Add 1/3 cup water and the vegan chicken seasoning. If you are using fresh spinach, cook it with the onion, if using frozen spinach add it to the saucepan after the onion is clear.
• Once the onion, garlic, and spinach is cooked and the water has been evaporated, add the blended mixture (cashews, tofu, etc), cooked broccoli, and pesto sauce to the sauce pan. Cook together on low for 5 minutes.
• Serve mixed sauce on top of cooked pasta and enjoy!