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
MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY
Here's what you need: oil, salt, large chicken breast, asparagus, cherry tomatoes, pesto, whole wheat penne, parsley
Provided by Joey Firoben
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
- Pour on the pesto, pasta, and chicken and stir to combine.
- Toss in the cherry tomatoes and give everything a stir to combine and warm through.
- Distribute pasta mixture evenly between 4 tupperware containers.
- Top with parsley for garnish.
- Can be refrigerated up to 4 days.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 71 grams, Fat 31 grams, Fiber 5 grams, Protein 53 grams, Sugar 5 grams
CHICKEN CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 42m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
PESTO CHICKEN FETTUCCINI CARBONARA
Make and share this Pesto Chicken Fettuccini Carbonara recipe from Food.com.
Provided by Cooking Fox
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Start by cutting your chicken breasts into bite-sized cubes. Slice your bacon and cut into 1 inch strips. Add a tablespoon or so of olive oil to a hot pan and add your chicken. Season lightly with a little salt and cook until fully browned or about 4-6 flipping about 2-3 minutes inches Place chicken aside and cook bacon in a hot pan with olive oil and cook for about a minute before adding the clove of chopped garlic. Finish cooking bacon until it's crispy but not burnt.
- Boil about a gallon of water over high heat. Season your water with a little salt and add the pasta until it's al dente, this will take 8-10 minutes. Strain your pasta and return to the pot.
- In a saucepan melt the butter over medium heat. Lower heat then add the cream. Gradually add each cheese while stirring slowly and continuously until melted. Do not overheat the sauce or it will separate. Add the pesto and stir until well mixed.
- Now for the marriage. Add the chicken, bacon with garlic, and your pesto-alfredo sauce to the pasta and integrate. The sauce will soften the bacon so if your bacon was not cooked crispy enough, it will end up softer. Salt and pepper to taste and serve with either salad or bread sticks and you have yourself a great tasting meal!
Nutrition Facts : Calories 1604, Fat 121.9, SaturatedFat 53.2, Cholesterol 398.3, Sodium 2359.6, Carbohydrate 68.2, Fiber 0.2, Sugar 0.3, Protein 57.8
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
FETTUCCINI CARBONARA
This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.
Provided by Sarah W. Lennox
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
- 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 pasta, then return it to the pot.
- In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g
CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY
Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams
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.
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CHICKEN PESTO PASTA (20 MINUTE MEAL) - KYLEE COOKS
From kyleecooks.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 563 per serving
- Season chicken with salt, pepper and onion powder and cook in a large skillet with the minced garlic until brown and cooked through.
- Add milk, cream cheese and pesto, and whisk to melt the cream cheese. Cook for 5 minutes until thickened. Taste the sauce, and add more pesto if you like!
CHICKEN PESTO PASTA (CREAMY) | LEMON BLOSSOMS
From lemonblossoms.com
5/5 (21)Total Time 30 minsCategory Dinner, Main CourseCalories 557 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
- To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
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