Creamypestochicken Recipes

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 PESTO CHICKEN

Steps:

• Season chicken with salt and pepper, and rub chicken with the basil pesto.
• Heat olive oil in a large nonstick skillet.
• Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
• In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
• Remove chicken from skillet.
• Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
• Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
• Add the prepared sauce to the skillet and bring to a boil.
• Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
• Remove from heat.
• Garnish with cheese and basil ribbons.
• Serve with pasta, rice, and/or salad.

CHICKEN WITH PESTO CREAM

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.

CREAMY PESTO CHICKEN PASTA

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.

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY

Steps:

• In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
• Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
• Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
• Enjoy!