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 "FRIED" CHICKEN
Make and share this Pesto "Fried" Chicken recipe from Food.com.
Provided by canarygirl
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375º.
- Brush pesto over chicken breast fillets, coating both sides.
- Coat with Corn Flake crumbs.
- Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.
3-INGREDIENT PESTO FRIED CHICKEN
Steps:
- Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
- Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
- Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
- Serve chicken with pesto alongside for dipping.
PESTO PAN-FRIED CHICKEN
Make and share this Pesto Pan-Fried Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
- Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
- In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
- Garnish with lemon slices and basil.
PESTO MEATBALLS
Pesto does double duty in these yummy meatballs. Add some to the ground meat mixture, then simmer the meatballs in chicken broth and pesto for an extra herby kick.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, mix the turkey with the breadcrumbs, 1/2 cup pesto, the milk and grated Parmesan; form into small balls.
- Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the meatballs until just browned, then add the chicken broth and remaining 1/4 cup pesto and simmer until cooked through. Stir in the heavy cream and simmer until the sauce is slightly thickened.
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
CHICKEN-PESTO PAN PIZZA
A packaged pesto mix tastefully replaces traditional tomato sauce in this tempting pizza from Juanita Fleck. "Served alongside a tossed green salad, this is one of my husband's favorite meals," wries the Bullhead City, Arizona cook.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Unroll pizza crust into an ungreased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned., Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion. , Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted.
Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 866mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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