Pasta With Tomato Pesto Feta And Chicken Recipes

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CHICKEN PESTO PASTA



Chicken Pesto Pasta image

Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 1/4 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
½ teaspoon kosher salt
1/4 teaspoon black pepper
1 pound DeLallo Whole Wheat Pasta
1 6.35 ounce jar DeLallo Simply Pesto (Traditional Pesto flavor)
1 cup nonfat plain Greek yogurt
1 (10-ounce) package frozen spinach (thawed with as much of the liquid squeezed out as possible.)
2 pints cherry tomatoes
1/4 teaspoon red pepper flakes
1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
¼ cup tightly packed fresh basil leaves (roughly chopped, divided)
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
  • In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
  • In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
  • While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
  • Stir in the spinach, breaking it up as needed and stirring until evenly combined.
  • To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
  • Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
  • Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
  • Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

Nutrition Facts : ServingSize 1 (of 10), Calories 300 kcal, Carbohydrate 33 g, Protein 25 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 4 g, Sugar 4 g

TOMATO PESTO & CHICKEN PASTA



Tomato Pesto & Chicken Pasta image

2nd sons favourite dish. We eat this about once a month, though I vary the pesto, and occasionally add capsicums or olives.

Provided by JustJanS

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium onion, diced
4 slices bacon, diced
1 clove garlic, crushed
400 g chicken thigh fillets, cut into bite-sized pieces
200 g mushrooms, sliced
100 ml dry white wine
100 ml chicken stock
1 (175 g) jar sun-dried tomato pesto (or similar)
1 (300 ml) container light cream
50 g shredded parmesan cheese
1/4 cup green onion top
500 g pasta (of your choice-I prefer Penne)

Steps:

  • Saute the onion and bacon until the onion is soft (about 5 minutes).
  • Add the garlic and cook another couple of minutes.
  • Add the chicken and mushrooms and cook until the chicken turns white.
  • (about 10 minutes), stirring frequently.
  • Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
  • Add the pesto and the crean and cook until heated through.
  • Add the Parmesan and stir through along with the green onion tops.
  • Serve over the cooked pasta and offer extra Parmesan cheese.

PASTA WITH TOMATO PESTO, FETA AND CHICKEN



Pasta with Tomato Pesto, Feta and Chicken image

Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup uncooked orzo or rosamarina (rice-shaped pasta)
1 pkg (9 oz) frozen diced cooked chicken breast, thawed
1 cup crumbled feta cheese (4 oz)
1/4 cup chopped fresh basil
1/4 cup purchased sun-dried tomato pesto
1/4 teaspoon salt
2 tablespoons lemon juice
4 medium tomatoes

Steps:

  • Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
  • Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
  • To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.

Nutrition Facts : Calories 455, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES



Bow Ties with Pesto, Feta and Cherry Tomatoes image

This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.

Provided by Dave Lieberman

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed

Steps:

  • Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
  • Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
  • Pesto:
  • 5 big handfuls basil leaves (about 2 hefty bunches)
  • 1/2 cup pine nuts or 3/4 cup walnuts
  • 1/2 cup fresh grated Parmesan or Pecorino cheese
  • Juice of 1 small lemon
  • 2 cloves garlic, peeled
  • Kosher salt
  • About 20 grinds freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
  • Yield: about 1 1/2 cups

PESTO PASTA WITH CHICKEN AND TOMATOES



Pesto Pasta with Chicken and Tomatoes image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

  • In blender or food processor, place Pesto ingredients.
  • Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
  • In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
  • Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g

BETTER THAN TRENDY BAKED TOMATO AND FETA PASTA



Better than Trendy Baked Tomato and Feta Pasta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 to 8 mini bell peppers, halved and seeded (about 2 cups)
One 20-ounce package refrigerated cheese tortellini (6 cups)
2 cups chicken stock
One 8-ounce block feta, sliced into about 8 pieces
4 to 6 fresh basil leaves, torn

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.
  • In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat.
  • Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.
  • Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.
  • Top with torn basil leaves and serve warm.

FETA CHEESE AND CHICKEN TOMATO PASTA



Feta Cheese and Chicken Tomato Pasta image

Fresh tomatoes, with feta cheese and left over chicken.

Provided by Patrickbolt

Time 43m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put a pan of salted water on to boil. Finley chop the onion garlic and tear up the chicken to bite size pieces.
  • Melt a knob of butter in a pan over a medium-low heat. Once melted add the onion, garlic and chicken. Add the pasta to the boiling water.
  • Stir frequently for 7-8 minuites and add the paste and tomatoes and stir thoroughly. Fry for another 2 minuites
  • Add most of feta cheese and stir in over little or no heat until it partially melted. Drain the pasta and mix in with the sauce and onion. serve with more feta on top.

EASY FETA TOMATO PASTA



Easy Feta Tomato Pasta image

Feta, tomato, and olive oil are tossed with pasta in a super quick meal ready in just 20 minutes. Dinner doesn't get much quicker, healthier, or tastier than this! Boil any short pasta shape, make the quick and easy sauce while the pasta boils... and that's about it!

Provided by Diana Moutsopoulos

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 (12 ounce) package penne pasta
⅓ cup extra-virgin olive oil
16 ounces cherry tomatoes, halved
salt and freshly ground black pepper to taste
2 cups crumbled feta cheese
3 tablespoons chopped fresh basil

Steps:

  • 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.
  • Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
  • Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 70.4 g, Cholesterol 66.8 mg, Fat 37 g, Fiber 4.2 g, Protein 23 g, SaturatedFat 14.3 g, Sodium 851.7 mg, Sugar 5.9 g

PESTO PASTA WITH CHICKEN



Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
  • In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

PASTA WITH CHICKEN, TOMATO, AND FETA



Pasta with Chicken, Tomato, and Feta image

Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 15m

Number Of Ingredients 8

Coarse salt and ground pepper
12 ounces ditalini or other small tubular pasta
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 cup (4 ounces) crumbled feta cheese
1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups)
3 cups (12 ounces) shredded, cooked rotisserie chicken (skin removed)
1 cup torn fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water.
  • Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.

CHICKEN WITH TOMATOES AND FETA



Chicken with Tomatoes and Feta image

A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons olive oil
1 small yellow onion, minced
3 cloves garlic, minced
5 plum tomatoes, coarsely chopped (3 cups)
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Salt
4 ounces feta, crumbled (1/2 cup)
Fresh dill, for serving

Steps:

  • Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
  • Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

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