One Pot Linguine With Pesto Recipes

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ONE-POT CHICKEN PESTO PASTA



One-Pot Chicken Pesto Pasta image

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt-free seasoning blend
2 teaspoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked gemelli or spiral pasta
2 cups fresh broccoli florets
1 cup frozen peas
1/3 cup prepared pesto

Steps:

  • Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

ONE-POT LINGUINE WITH PESTO



One-Pot Linguine with Pesto image

This dish couldn't be simpler. There's no waiting for water to boil: All of the ingredients get thrown into one pot, and as the pasta simmers the sauce reduces to coat it perfectly in the end.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 7

12 ounces linguine, broken in half (see Cook's Note)
2 tablespoons extra-virgin olive oil
Kosher salt
1 cup halved grape tomatoes (5 ounces)
1/2 cup pesto
4 ounces ciliegini mozzarella balls, quartered (3/4 cup)
3 ounces soppressata, cut into 1/2-inch pieces, optional

Steps:

  • Put the linguine, olive oil, 1 teaspoon salt and 4 1/2 cups water in a 4-quart saucepan and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, until al dente, about 10 minutes. Add the tomatoes and pesto and stir until the tomatoes begin to soften and the pesto is combined. Add up to 1/4 cup additional warm water if the sauce is too thick. Remove from the heat. Add the mozzarella and soppressata. Divide among 4 bowls and serve.

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Top Asked Questions

Boil pasta and keep aside. Heat oil and saute garlic. Add pesto sauce, salt, pepper, boiled pasta, tomatoes and mix. Toss in some mozzarella cheese. Garnish with fresh basil and you are done. What do you put in pesto pasta?
This One Pot Creamy Pesto Chicken Pasta was inspired by those little packets of powdered pasta sauce mix I always see in the grocery store. While those little packets are probably great for camping, stocking a bomb shelter, or keeping in your emergency hurricane supplies, I think regular weeknights call for something better.
Boil pasta and keep aside. Heat oil and saute garlic. Add pesto sauce, salt, pepper, boiled pasta, tomatoes and mix. Toss in some mozzarella cheese. Garnish with fresh basil and you are done.
Spices: I flavored this chicken pesto pasta with dried oregano, parsley, thyme, and red pepper flakes. The red pepper flakes add a small kick of heat, which cuts through the creamy pasta beautifully.

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