EASY PESTO CHICKEN SKILLET
This is a tasty budget meal that incorporates a handful of ingredients found in your pantry. The key to this cooking properly is keeping the chicken and broccoli florets an even size. I highly recommend freshly prepared pesto.
Provided by thedailygourmet
Categories Pesto Chicken
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken with Italian seasoning, salt, and pepper.
- Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
- Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
- Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 40.4 g, Cholesterol 68.3 mg, Fat 21.1 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 9.4 g, Sodium 1361.6 mg, Sugar 3.6 g
SLOW COOKER CREAMY PESTO CHICKEN AND PASTA
Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.
Provided by Meretia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
- Cover and cook until chicken is no longer pink inside, about 3 hours.
- Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
- Cook on High 1 more hour.
- Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
- Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.
Nutrition Facts : Calories 831.6 calories, Carbohydrate 45.7 g, Cholesterol 230.6 mg, Fat 49.7 g, Fiber 2.7 g, Protein 49.9 g, SaturatedFat 24 g, Sodium 1075 mg, Sugar 2.4 g
SLOW-COOKER PESTO CHICKEN THIGHS
Versatile, juicy and oh-so affordable, these slow-cooker chicken thighs can easily be transformed into two family friendly dinners.
Provided by By Cindy Rahe
Categories Entree
Time 4h5m
Yield 8
Number Of Ingredients 5
Steps:
- Spray slow cooker lightly with cooking spray. Sprinkle chicken thighs with salt and pepper on both sides. Nestle chicken thighs in slow cooker in even layer; they may be arranged tightly, if necessary.
- In small bowl, stir pesto and chicken broth. Pour over chicken thighs, and spread evenly with spoon.
- Cover and cook on High heat setting 4 hours. Serve immediately using one or both of the ideas below, or cool slightly and refrigerate in an airtight container for a few days until ready to use.
- Bruschetta-Topped Chicken: In medium bowl, mix 1 1/2 cups chopped fresh tomatoes, 2 tablespoons finely diced red onion, 1 tablespoon chopped fresh basil leaves, 1 tablespoon red wine vinegar, salt and pepper to taste. Let stand 10 minutes for flavors to blend. Spoon over 1/2 recipe hot Slow-Cooker Pesto Chicken Thighs, and serve with rice or pasta as desired. (To use the entire recipe of chicken thighs, double these ingredient amounts.)
- Bacon Ranch Pasta and Chicken: Cook and drain 1/2 lb pasta (a short variety) as directed on package. Toss hot pasta with 1 tablespoon dry ranch dressing and seasoning mix, 1/4 cup sour cream, 1/4 cup milk, 1/2 cup shredded Italian cheese blend, 4 slices bacon, cooked and crumbled and 1/2 recipe Slow-Cooker Pesto Chicken Thighs, shredded. Top with a sprinkle of chopped fresh basil leaves, if desired. Serve warm. (To use the entire recipe of chicken thighs, double these ingredient amounts.)
Nutrition Facts : Calories 330, Carbohydrate 2 g, Cholesterol 165 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g
SLOW COOKER PESTO CHICKEN THIGHS
This recipe is quick and easy!! You just add the ingredients and go!! My husband loves this recipe and he is a very picky eater!! The leftover sauce make a great topping for mashed potatoes or a wonderful stock for soup!
Provided by princess1479
Categories One Dish Meal
Time 6h5m
Yield 1 chicken thigh, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken into the slow cooker or crock-pot. I use a 5 qt crock-pot.
- Pour chicken broth over chicken.
- Add your pesto sauce and garlic, then top with salt and pepper.
- Cook on LOW for 6-8 hours, the longer you cook this the better it is.
- Serve over rice or with mashed potatoes. You can use the sauce for topping for the mashed potatoes.
SLOW COOKER PESTO ALFREDO CHICKEN AND PASTA
Easy Slow Cooker Pesto Alfredo Chicken and Pasta is one of the BEST crock pot recipes - just dump it all together and let the slow cooker do it's magic! Creamy, flavorful, and delicious - perfect for a busy weeknight.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 8
Steps:
- Spray slow cooker with non-stick cooking spray.
- Place chicken in the bottom of the slow cooker.
- Pour Alfredo sauce, pesto, and tomatoes (undrained) on top of chicken.
- Cook on low heat for 5-6 hours (or high heat for 3-4 hours) or until chicken is cooked through.
- Near the end of the cooking time, cook the pasta according to the package directions and drain well.
- Remove chicken from slow cooker and shred using 2 forks (it should come apart fairly easy).
- Add the chicken and pasta back to slow cooker and mix together.
- Serve topped with fresh Parmesan cheese, fresh basil, and fresh diced tomatoes (optional toppings).
Nutrition Facts : Servingsize 1 serving, Calories 2982 kcal, Fat 67 g, SaturatedFat 12 g, Cholesterol 497 mg, Sodium 1896 mg, Carbohydrate 361 g, Sugar 25 g, Protein 223 mg
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- Season the chicken breasts with the remaining 3/4 teaspoon salt and the pepper. Place the chicken in a 3- to 5-quart slow cooker. Add 3 tablespoons of the pesto and toss to combine. Place the remaining pesto in the refrigerator.
- Cover and cook on the LOW setting until the chicken is cooked through, registering 165°F on an instant-read thermometer, 1 1/2 to 2 1/2 hours. If desired, stir the tomatoes in during the final 30 minutes of cooking.
- Uncover and stir in the reserved pesto. To serve, toss with cooked pasta, serve on a sandwich bun, tuck in a wrap, or serve on top of cooked rice or cauliflower rice.
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