Spicy Chicken Pesto Recipes

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SPICY CHICKEN PESTO PASTA RECIPE



Spicy Chicken Pesto Pasta Recipe image

A chicken pesto pasta recipe with a twist, made extra spicy with roasted jalapeno peppers, prepared with spinach and basil, pecans, manchego cheese and more. If you enjoy pecan pesto, you'll love this version.

Provided by Mike Hultquist

Categories     Main Course

Time 30m

Number Of Ingredients 16

2 medium chicken breasts
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
2 cloves garlic
1/4 cup spinach
1/4 cup basil
1 roasted jalapeno pepper + extras for serving (if desired)
1/4 cup olive oil (+ a bit more for cooking)
1/4 cup pecans
1/4 cup shredded manchego cheese
A bit of pasta water (for the pesto)
Cooked pasta to serve
Seared asparagus spears for topping

Steps:

  • Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
  • Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
  • While chicken is cooking, get your pasta going by bringing a pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
  • While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
  • Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
  • To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
  • Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy!

Nutrition Facts : Calories 691 kcal, Carbohydrate 6 g, Protein 59 g, Fat 47 g, SaturatedFat 9 g, Cholesterol 161 mg, Sodium 236 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

TEENA'S SPICY PESTO CHICKEN AND PASTA



Teena's Spicy Pesto Chicken and Pasta image

A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.

Provided by LAGIRL

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
½ cup grated Parmesan cheese
½ cup chopped cilantro

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
  • Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g

HOT AND SPICY CHICKEN PESTO AND PASTA



Hot and Spicy Chicken Pesto and Pasta image

Make and share this Hot and Spicy Chicken Pesto and Pasta recipe from Food.com.

Provided by Chai Latte 2 Go

Categories     One Dish Meal

Time 23m

Yield 5 serving(s)

Number Of Ingredients 9

2 (3 ounce) packages chicken-flavored ramen noodles
1 cup water
1/2 cup basil pesto
2 teaspoons cornstarch
2 teaspoons chili-garlic sauce
1 tablespoon vegetable oil
3/4 lb boneless chicken breast, cut into 1 inch pieces
1 large carrot, shredded
2 green onions, cut diagonally into 1 inch pieces

Steps:

  • Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
  • Mix waer, pesto, cornstarch, chili puree and contents of seasoning packet; set aside.
  • Heat oil in 12 inch skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
  • Stir in pesto mixture. Boil and stir 1 minute. Add noodles; toss to coat.

Nutrition Facts : Calories 318.5, Fat 14.7, SaturatedFat 4.7, Cholesterol 43.6, Sodium 765.3, Carbohydrate 27.9, Fiber 4.1, Sugar 1.4, Protein 19.7

SPICY PESTO CHICKEN



Spicy Pesto Chicken image

Adapted from a Kraft recipe. Wonderful way to use pesto! For a fast supper - it was a hit in my house!

Provided by Redsie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup shredded mozzarella cheese
1/4 cup pesto sauce
1/4 cup Dijon mustard
4 boneless skinless chicken breasts
1/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Mix the mozzarella cheese, pesto sauce and mustard until well blended; set aside.
  • Place chicken in 13x9-inch baking dish.
  • Spread mustard mixture evenly over chicken; top with parmesan cheese.
  • BAKE 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 192.9, Fat 7, SaturatedFat 2.7, Cholesterol 86.5, Sodium 453, Carbohydrate 1.2, Fiber 0.5, Sugar 0.3, Protein 29.7

SPICY PESTO WINGS



Spicy Pesto Wings image

Provided by Eddie Jackson

Categories     appetizer

Time 2h10m

Yield 5 to 6 servings

Number Of Ingredients 14

1 cup canola oil
5 teaspoons red chile flakes
1 clove garlic
Zest of 1 lemon
1 cup fresh basil leaves
1/3 cup grated Parmesan Romano cheese blend
3 tablespoons pine nuts
3 cloves garlic
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for greasing the baking sheet
2 pounds chicken wings
Kosher salt and freshly ground black pepper
Grated Parmesan, for sprinkling

Steps:

  • For the peppered canola oil: Combine the canola oil, red chile flakes, garlic and lemon zest in a pot and cook over low heat for 40 to 50 minutes. Let cool completely, then strain.
  • For the pesto: Combine the basil, cheese, pine nuts, garlic and lemon juice in a food processor and pulse until a paste is formed. While the machine is running, slowly drizzle in 1/3 to 1/2 cup of the peppered canola oil until the desired consistency is achieved. Season with salt and pepper.
  • For the wings: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with olive oil.
  • Season the wings with salt and pepper, drizzle with the olive oil and mix to combine. Arrange the wings on the prepared baking sheet and roast until the skin is golden brown and the wings are cooked through, 18 to 25 minutes depending on size. Remove the wings from the oven, toss with the pesto sauce, put them back in the oven and cook until just warmed through. Sprinkle with grated Parmesan and serve immediately.

SPICY PESTO WINGS



Spicy Pesto Wings image

Provided by Eddie Jackson

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup canola oil
2 tablespoons red pepper flakes
1 clove garlic
Grated zest of 1 lemon
1 cup fresh basil
3 tablespoons pine nuts
1/3 cup grated parmesan cheese, plus more for topping
2 cloves garlic
Juice of 1/2 lemon
1/3 to 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pounds chicken wings, split at the joints, wing tips removed
Kosher salt and freshly ground pepper

Steps:

  • Make the peppered oil: Combine the canola oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil, 40 to 50 minutes. Remove from the heat and let cool 20 to 30 minutes, then strain the oil and set aside.
  • Make the pesto: Combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until the desired consistency is achieved. Season with salt and pepper.
  • Make the wings: Preheat the oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil; toss. (You can cook them immediately or let them marinate in the refrigerator overnight.) Cook until browned and crispy, about 45 minutes.
  • Transfer the wings to a platter, drizzle with the pesto and gently toss. Sprinkle with parmesan and drizzle with more peppered oil.

LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE



Linguine with Chicken and Spicy Pesto Sauce image

Categories     Chicken     Herb     Pasta     Pepper     Sauté     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
1 pound skinless boneless chicken breasts, cut into 1/3-inch-wide strips
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
1/3 cup chopped pecans, toasted
1 tablespoon minced garlic
2 teaspoons minced seeded jalapeño
1/4 teaspoon dried crushed red pepper
1/2 cup purchased pesto
12 ounces linguine
Additional chopped fresh cilantro
Freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
  • Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.

CHICKEN PESTO PASTA



Chicken Pesto Pasta image

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Steps:

  • Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.

SPICY CHICKEN & CHORIZO PASTA



Spicy Chicken & Chorizo Pasta image

A quick and easy pasta dish with stong, bold flavours; suitable for a midweek supper or a saturday night indoors with friends

Provided by lauraburkett

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat olive oil in a pan.
  • Dice chicken and chorizo and add to pan - fry gently for 3-4 minutes until chicken is browned and chorizo oil is released
  • Whilst chicken is cooking, roughly chop onion and pepper and finely chop garlic and chilli. Add to pan and cook until onion and peppers have softened and chicken is cooked thoroughly
  • Add tomatoes to pan, gently cook for 5 min until tomatoes begin to burst.
  • Cook pasta as per pack instructions
  • Whilst pasta is cooking add creme fraiche, lemon juice and pesto to chicken and warm thorugh. Season to taste
  • Add cooked drained pasta to chicken and creme fraiche mix and stir until coated - serve with a rocket and parmesan salad

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