PESTO CHICKEN SALAD WITH RED GRAPES
This is a recipe they demonstrated on our local afternoon news show and thought ohhh my goodness I simply have got to make that. This is a great dish for do ahead summer entertaining. Sweet and juicy grapes are the zesty extra that revive weary tastebuds on a hot summer day. The fragrant paste of basil, garlic, and pine nuts is classic and devine. Use it not only in this recipe but also as an appetizer stuff it into hollowed out cherry tomatoes. For a quick dip, stir 1/4 cup pesto into 1/2 cup plain yogurt,mayonnaise, or sour cream; sprinkle with parmesan cheese and season to taste.
Provided by Chabear01
Categories Salad Dressings
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pasta and Chicken:.
- Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again.
- While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
- With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid.
- Basil Pesto:.
- Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
- The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
- Creamy Pesto Dressing:.
- Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
- In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
- The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
- ***Variation***.
- Substitute other pasta shapes, such as rotini or rotelle.
- Rather than poaching the chicken breasts try grilling them.
Nutrition Facts : Calories 438.6, Fat 16.1, SaturatedFat 2.2, Cholesterol 55.4, Sodium 255.6, Carbohydrate 46.8, Fiber 4.7, Sugar 9.5, Protein 27.6
GRAPE, CHICKEN, AND WALNUT PESTO PIZZA
One of my absolute favorite pizza recipes! We make this at home with leftover rotisserie chicken and often make two to have leftovers! The amount of pesto, walnuts, grapes, and chicken can all be played around with to taste! Use whatever amount feels right for your pizza and the size of it.
Provided by annaelise
Categories Pesto Chicken
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread pizza dough evenly onto a pizza pan.
- Bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
- Spread pesto onto pizza crust in a thin layer, leaving edges exposed. Sprinkle mozzarella cheese over pesto layer; add chicken. Arrange grapes, cut-side up, around the crust. Sprinkle walnuts over pizza and season with black pepper.
- Bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.
Nutrition Facts : Calories 550.2 calories, Carbohydrate 59.2 g, Cholesterol 45.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 1139.4 mg, Sugar 9.6 g
WALNUT PESTO CHICKEN WITH GARLIC AND PARMESAN
This is my own recipe I just made today and it was delicious ^^ So please try it out. It is freakin delicious!
Provided by Vylet Chef
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
- If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
- Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.
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