Tomato Pesto Chicken Pasta Recipes

CHICKEN PESTO PASTA

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
• In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
• While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
• Stir in the spinach, breaking it up as needed and stirring until evenly combined.
• To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
• Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
• Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
• Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

TOMATO PESTO & CHICKEN PASTA

Steps:

• Saute the onion and bacon until the onion is soft (about 5 minutes).
• Add the garlic and cook another couple of minutes.
• Add the chicken and mushrooms and cook until the chicken turns white.
• (about 10 minutes), stirring frequently.
• Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
• Add the pesto and the crean and cook until heated through.
• Add the Parmesan and stir through along with the green onion tops.
• Serve over the cooked pasta and offer extra Parmesan cheese.

PESTO PASTA WITH CHICKEN AND TOMATOES

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA

Steps:

• Heat 1 tablespoon oil in frying pan over medium-high heat.
• Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
• Transfer to a plate and cover to keep warm.
• Cook pasta according to packet direction, drain and return to saucepan.
• Heat remaining oil in pan, add tomatoes and toss for a minute.
• Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
• Add pasta and mix well, season with salt and pepper if desired.
• Serve accompanied with parmesan cheese.

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.

PASTA WITH TOMATO PESTO, FETA AND CHICKEN

Steps:

• Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
• To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.

MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
• Pour on the pesto, pasta, and chicken and stir to combine.
• Toss in the cherry tomatoes and give everything a stir to combine and warm through.
• Distribute pasta mixture evenly between 4 tupperware containers.
• Top with parsley for garnish.
• Can be refrigerated up to 4 days.
• Enjoy!

SPENCE'S PESTO CHICKEN PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
• Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY

Steps:

• For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
• Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
• Add the parmesan and pulse to incorporate. Set aside.
• In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
• Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
• Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
• Add spinach and stir until wilted.
• Add cooked chicken and pesto.
• Serve immediately.
• Enjoy!