CHICKEN PESTO FETTUCCINE
This Creamy Pan Fried Pesto Chicken Fettuccine is a quick and easy week night dish made with seasonal vegetables, fresh cream and wholewheat pasta. As easy mid week meals go, this one doesn't get a lot easier. If you like pesto, you'll love this quick and healthy pasta dish.
Provided by Stephanie
Categories Dinner
Number Of Ingredients 8
Steps:
- Cook Fettuccine as per packet instructions
- Heat up a large pan on the stove. Add olive oil, chicken, salt and pepper. Cook until chicken starts to brown.
- Add pesto, garlic and zucchini. Fry for a minute and stir.
- Pour in cream. Bring to the boil, then turn heat to medium and allow to simmer for 3 - 5 minutes. Cream will reduce ad start to thicken.
- Remove from heat and add cooked pasta to pan. Toss gently to coat pasta with creamy sauce.
- Serve immediately.
CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE
Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 6
Steps:
- Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
- Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
- Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
- In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.
PESTO PASTA WITH CHICKEN
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
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
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
TEENA'S SPICY PESTO CHICKEN AND PASTA
A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.
Provided by LAGIRL
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g
CHICKEN PESTO PASTA
This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.
CREAMY CHICKEN PESTO FETTUCCINE
How to make quick chicken pesto fettuccine
Provided by Love Food Not Cooking
Categories Main
Time 17m
Number Of Ingredients 7
Steps:
- Lightly toast the pine nuts in a pan (3-4 minutes), remove from heat and crush with the flat of a knife.
- Cook the fettuccine in boiling water according to the instructions on the pack (approx 11 minutes).
- While the fettuccine is cooking, roughly chop the baby spinach leaves. Shred or chop the chicken into bite-sized pieces.
- Add pesto and cream to a jar and shake to mix well.
- When the fettuccine is cooked, drain and return to the pot.
- Add the creamy pesto sauce, the chicken and chopped baby spinach to the fettuccine. Mix well.
- Serve topped with crushed pinenuts.
Nutrition Facts : Calories 667.42 calories, Carbohydrate 46.52 grams carbohydrates, Cholesterol 156.63 milligrams cholesterol, Fat 34.91 grams fat, Fiber 3.73 grams fiber, Protein 40.72 grams protein, SaturatedFat 9.17 grams saturated fat, Sodium 535.91 grams sodium, Sugar 2.81 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE
Make and share this Chicken Fettuccine With Pesto Cream Sauce recipe from Food.com.
Provided by Jean R
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken breast between tow pieces of plastic wrap. Pound chicken with a meat mallet to an even 3/4-inch thickness. Season them with salt and pepper.
- Heat the oil in a skillet; cook the chicken 3-4 minutes on each side. Slice each breast across the grain into 4 or 5 strips. Keep warm.
- Cook pasta according to package directions. Drain pasta and return to the pot.
- Meanwhile, in a small saucepan heat pesto sauce over low heat until warm. Stir in cream. Pour over hot pasta and toss. Add chicken, toss gently and serve.
Nutrition Facts : Calories 362.4, Fat 14.8, SaturatedFat 5.5, Cholesterol 91.5, Sodium 40.5, Carbohydrate 41, Fiber 1.9, Sugar 1.1, Protein 15.9
PESTO CHICKEN AND PASTA
Enjoy epic garlic-pesto flavor with our Pesto Chicken and Pasta recipe. Ready in 30 minutes, our Pesto Chicken and Pasta is a flavorful weeknight favorite.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Add peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.
- Stir in pasta sauce and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.
- Serve with remaining lemon half, cut into wedges.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
PESTO CHICKEN AND FETTUCCINE
A serving of this pasta dish makes a filling and nutritious low-calorie meal for when you are taking your diet seriously! While the portion may seem small, the high carbohydrates make this very satisfying, and the stir frying keeps it lean.
Provided by JackieOhNo
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions.
- Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth.
- Stir in lemon peel and black pepper; set aside.
- Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
- Cook red pepper in same skillet over medium-high heat for 5 minutes.
- Return chicken to skillet along with the pesto; cook 1 minute over medium heat.
- Drain pasta and toss with chicken and pesto.
Nutrition Facts : Calories 360.7, Fat 10.6, SaturatedFat 2, Cholesterol 74.8, Sodium 105, Carbohydrate 45.5, Fiber 3.9, Sugar 2.7, Protein 21.7
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PESTO FETTUCCINE WITH CHICKEN RECIPE | MYRECIPES
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5/5 (17)Total Time 30 minsServings 4Calories 772 per serving
- In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
- Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
- Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.
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