Pesto Chicken Pita Recipes
CHICKEN AND ARUGULA PITA POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
- In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
- To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
- For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
PESTO CHICKEN PIZZAS
These family-friendly pizzas can be assembled and baked faster than calling for delivery.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, mix chicken and pesto until blended.
- Place pita bread in single layer on cookie sheet. Spread 2 tablespoons pizza sauce on each pita. Divide chicken mixture evenly among pita bread. Top with remaining ingredients.
- Bake about 10 minutes or until cheese is melted. Cut pizzas into wedges.
Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 35 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 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
PESTO CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, basil pesto, roma tomato, mozzarella cheese
Provided by Robert Broadfoot
Categories Lunch
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread pesto on each chicken breast.
- Layer tomatoes on top of the chicken.
- Top with mozzarella cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 1 gram
PESTO CHICKEN PIZZA
This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. -Heather Thompson, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 slices.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 601mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
CHICKEN PESTO PIZZA
Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
- Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.
Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g
PESTO CHICKEN PITA
This is a recipe I made at home after having something like it at a restaurant. It is great to have in the summer, but I'm sure you can enjoy it year round.
Provided by Andrew H
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the two chicken breasts on the grill until done, then slice into thin strips. (Dicing also will work)
- Add chicken and as much pesto as desired into a covered container and then shake until chicken is fully coated.
- Cut the whole pitas in half, and fill each with sliced cucumber, feta cheese, sprouts and dill dip.
- Add the chicken to the pitas and enjoy.
Nutrition Facts : Calories 297.8, Fat 13.5, SaturatedFat 6.5, Cholesterol 73.2, Sodium 543.4, Carbohydrate 20.7, Fiber 1, Sugar 2.9, Protein 22.6
PESTO PITA PIZZA
Make and share this Pesto Pita Pizza recipe from Food.com.
Provided by Nimz_
Categories Chicken Breast
Time 35m
Yield 2 pita pizzas, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Place pita bread on baking sheet.
- Spray with Olive Oil cooking spray.
- Place in oven and bake for 3-4 minutes.
- In a skillet heat 1 tsp olive oil.
- Add spinach and saute just until slightly wilted then remove from heat and set aside.
- Remove pita bread from oven and spread each with 2 tablespoons of pesto sauce.
- Spread the remaining ingredients between the two pita breads.
- Top with mozzarella and Parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted.
FRIED CHICKEN PITAS
These pitas are very different from your usual chicken sandwiches-they use leftover fried chicken! No one will be able to resist these tasty treats. -Jennifer Veneziano, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.
Nutrition Facts : Calories 478 calories, Fat 28g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
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