Gluten Free Pesto Chicken Cakes With Spicy Dipping Sauce Recipes

TEENA'S SPICY PESTO CHICKEN AND PASTA

Teena's Spicy Pesto Chicken and Pasta image

A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.

Provided by LAGIRL

Categories World Cuisine Recipes European Italian

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
½ cup grated Parmesan cheese
½ cup chopped cilantro

Steps:

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g

GLUTEN-FREE PESTO CHICKEN CAKES WITH SPICY DIPPING SAUCE

Gluten-Free Pesto Chicken Cakes with Spicy Dipping Sauce image

A hardy appetizer packed with great flavor. These cakes have always been a crowd pleaser.

Provided by Mary P.

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 26m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup mayonnaise
¼ cup sour cream
1 tablespoon pesto
½ teaspoon hot sauce
salt and ground black pepper to taste
¼ cup low-fat mayonnaise
1 egg, beaten
2 tablespoons pesto
1 clove garlic, minced
1 cup gluten-free panko bread crumbs
⅓ cup minced red onion
3 cups shredded cooked chicken breast
1 tablespoon olive oil

Steps:

Mix 1/3 cup mayonnaise, sour cream, 1 tablespoon pesto, hot sauce, salt, and pepper in a bowl to make dipping sauce. Place in the refrigerator.
Combine 1/4 cup mayonnaise, egg, 2 tablespoons pesto, and garlic in a large bowl. Stir in bread crumbs and red onion. Mix in chicken until thoroughly combined. Form mixture into balls; press into 1/2-inch cakes.
Heat oil in a nonstick skillet over medium heat. Add chicken cakes to the oil in a single layer; cook until browned, about 3 minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chicken cakes.
Serve chicken cakes with dipping sauce.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 10.9 g, Cholesterol 73 mg, Fat 22.4 g, Fiber 0.6 g, Protein 15.6 g, SaturatedFat 5.1 g, Sodium 251.2 mg, Sugar 2.1 g

SPICY PESTO CHICKEN

Spicy Pesto Chicken image

Adapted from a Kraft recipe. Wonderful way to use pesto! For a fast supper - it was a hit in my house!

Provided by Redsie

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup shredded mozzarella cheese
1/4 cup pesto sauce
1/4 cup Dijon mustard
4 boneless skinless chicken breasts
1/4 cup shredded parmesan cheese

Steps:

Preheat oven to 350°F.
Mix the mozzarella cheese, pesto sauce and mustard until well blended; set aside.
Place chicken in 13x9-inch baking dish.
Spread mustard mixture evenly over chicken; top with parmesan cheese.
BAKE 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 192.9, Fat 7, SaturatedFat 2.7, Cholesterol 86.5, Sodium 453, Carbohydrate 1.2, Fiber 0.5, Sugar 0.3, Protein 29.7

LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE

Linguine with Chicken and Spicy Pesto Sauce image

Categories Chicken Herb Pasta Pepper Sauté Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 pound skinless boneless chicken breasts, cut into 1/3-inch-wide strips
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
1/3 cup chopped pecans, toasted
1 tablespoon minced garlic
2 teaspoons minced seeded jalapeño
1/4 teaspoon dried crushed red pepper
1/2 cup purchased pesto
12 ounces linguine
Additional chopped fresh cilantro
Freshly grated Parmesan cheese

Steps:

Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.

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