Pesto Chicken Fettuccini Carbonara Recipes

PESTO SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, according to package directions.
• While the pasta cooks, combine the pesto and 2 tablespoons cream in a small saucepan. Heat over low heat, stirring occasionally, until the pesto mixture is warm.
• Then, beat the eggs, 1/4 cup cream, and 1/4 cup of the Parmesan cheese in a small bowl.
• Drain the pasta when it is cooked, saving about 1/4 cup of the pasta cooking water. Immediately return the pasta to the hot pot.
• Add the egg mixture to the pasta and toss with tongs until the spaghetti is coated. Then stir in the bacon and the pesto mixture.
• Keep tossing with the tongs until everything is combined, adding some of the reserved pasta cooking water if you think it needs it. Serve immediately (I mean it!) with the rest of the Parmesan cheese.

PESTO CHICKEN FETTUCCINI CARBONARA

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!

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

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

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.