Hot Spicy Chicken Pesto And Pasta Recipes

HOT AND SPICY CHICKEN PESTO AND PASTA

Steps:

• Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
• Mix waer, pesto, cornstarch, chili puree and contents of seasoning packet; set aside.
• Heat oil in 12 inch skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
• Stir in pesto mixture. Boil and stir 1 minute. Add noodles; toss to coat.

TEENA'S SPICY PESTO CHICKEN AND PASTA RECIPE - (4/5)

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. Nutritional Information Amount Per Serving Calories: 422 | Total Fat: 15.2g | Cholesterol: 43mg

CHILI PESTO CHICKEN PASTA

Steps:

• Cook pasta in a large saucepan of boiling water according to the package instructions.
• Drain.
• Meanwhile, cut the chorizo into 3/4 in slices and cut the chicken breasts into strips.
• Heat a large skillet.
• Add the chorizo and cook, stirring, over high heat for 2 minutes.
• Add the chicken strips, chiles and green onions and cook, stirring, for 5 minutes, or until the chicken is lightly browned.
• Stir in the pesto and cream and simmer for 5 minutes, or until the chicken is tender.
• Remove from the heat and stir in the Parmesan.
• Toss with the pasta and serve at once.

LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE

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.