CHICKEN PESTO LINGUINE
Refrigerated pasta, pesto and chicken-plus frozen peas-help get dinner on the table fast!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add linguine, bell pepper and peas; boil 2 to 3 minutes or until tender. Drain and return to Dutch oven.
- Stir pesto, chicken and cheese into linguine mixture; cook over medium heat until thoroughly heated.
Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 6 g, Protein 43 g, SaturatedFat 11 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1290 mg, Sugar 7 g, TransFat 0 g
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS
"This dish came together by chance one night when I was scrambling to get a meal together. It's one of the best pasta entrees I make and is incredibly fast and tasty!" Beckie Perez - Port Washington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain. Add the chicken, cheese, corn, pesto, bread crumbs, red pepper flakes and pepper. Toss to coat.
Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 485mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.
PESTO WITH LINGUINI
Steps:
- Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
- Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS RECIPE - (4.4/5)
Provided by WaffleCrumbs
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions, drain. Add chicken, cheese, corn, pesto, bread crumbs, red pepper flakes, salt & pepper. Toss to coat. *When I made this dish, it was VERY dry once all the ingredients were added. Possibly because I used less than the 3.5 oz. pesto? If you find this to be the case with yours, add a bit of chicken broth to moisten. You could also keep some of the water the pasta is boiled in and use that.
BAKED PESTO CHICKEN TENDERS
Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
- Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
CREAMY CHICKEN PESTO LINGUINE
This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.
Provided by Marie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in oil in skillet.
- Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
- When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
- Cook over medium heat until thickened.
- Drain cooked linguine and serve chicken and sauce over top.
- Sprinkle with additional Parmesan cheese, if desired.
LYNNE'S LINGUINE CON PESTO DI PISTACCHI
As comforting to make as it is to eat, this pesto pasta is one that The Splendid Table host and cookbook author Lynne Rossetto Kasper turned to often after her husband's death.
Provided by Raghavan Iyer
Categories Pesto Pasta
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
- Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
- Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
- Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 67 g, Cholesterol 5.9 mg, Fat 37.8 g, Fiber 6.3 g, Protein 20.7 g, SaturatedFat 6.2 g, Sodium 409.1 mg
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.
ITALIAN CHICKEN STRIPS
"This moist chicken goes from stove to freezer to table without losing flavor or texture," assures Barbara Eberlein. "I usually get two frying pans going and have four cookie sheets full of chicken when I'm done. The hardest part is keeping my fellas out of it 'til dinner-time," notes the Belleville, Illinois cook.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months.
Nutrition Facts :
LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS
Make and share this Linguine Pesto With Italian Chicken Strips recipe from Food.com.
Provided by hungrykitten
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain.
- Add the chicken, cheese, corn, pesto, bread crumbs, red pepper flakes and pepper. Toss to coat.
Nutrition Facts : Calories 459.6, Fat 12.4, SaturatedFat 6.6, Cholesterol 59.5, Sodium 345.4, Carbohydrate 61.1, Fiber 3.7, Sugar 2.1, Protein 26.5
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