Pasta Chicken Mushrooms And Pesto Recipes

CHICKEN PESTO PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
• Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
• Add garlic, basil pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
• Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
• Top with chopped fresh basil.

SPENCE'S PESTO CHICKEN PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
• Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

CHICKEN PESTO PASTA

Steps:

• Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY

Steps:

• In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
• Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
• Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
• Enjoy!

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY

Steps:

• Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
• Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
• Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
• Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
• Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
• When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
• Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
• Top off with extra parmesan and serve.
• Enjoy!

PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
• Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
• Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
• Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

PENNE PASTA WITH CHICKEN, MUSHROOMS AND PESTO SAUCE

Steps:

• Boil pasta in salted water according to directions on the package.
• In a large skillet heat olive oil on medium heat.
• Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
• Add mushrooms and cook for another 4-5 minutes, so they release water.
• Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
• Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
• Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
• Serve with shredded parmesan cheese on top.

PASTA: CHICKEN, MUSHROOMS AND PESTO

Steps:

• Cook the pasta according to package directions in plenty of boiling, salted water. Drain and return to pot.
• Meanwhile, cook the mushrooms over medium high heat in a dry skillet, until they have given off liquid, and it evaporates.
• Add the pine nuts and cook until they are toasted.
• Cut the chicken into small cubes (this works better if it is just slightly frozen. Season lightly with salt and pepper.
• Add the olive oil to the skillet, and then cooking the chicken until no longer pink.
• Add the mixture from the skillet, and the pesto, to the pasta in the pot, and toss well.
• Add the diced tomato just before serving.

PESTO MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in 1 tablespoon oil for 5-10 minutes on each side or until juices run clear., Meanwhile, for pesto, combine the basil, nuts, garlic, salt and Parmesan cheese in a blender or food processor; cover and process until well blended. While processing, gradually add remaining oil in a stream. Spoon over chicken. Top each with a slice of mozzarella. Sprinkle mushrooms around chicken. Cover and cook for 5 minutes or until cheese is melted and mushrooms are tender.

CHICKEN AND MUSHROOM PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
• Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
• Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.