Chili Pesto Chicken Pasta Recipes

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.

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.

Steps:

• Combine package of Knorr pesto sauce, milk, parmesean cheese, lemon juice and Lawry's seasoning in a sauce pan.
• Whisk ingredients together.
• Bring to a boil and then turn down to a low simmer. Stirring every few minutes so that it does not burn. The sauce will thicken up a bit.
• Cook noodles in seperate pan according to directions on the box.
• In another pan sautee the sliced mushrooms on medium heat in 1 tsp of butter. Sprinkle with salt, pepper and Lawry's Seasoning. Sautee about 5 minutes.
• Remove mushrooms from pan and set aside.
• Pound the chicken so that is is about a quarter inch thick. Season with salt, pepper and garlic powder on both sides.
• Melt remaining 2 tbs of butter in the pan.
• Add the chicken. Cook about 3 1/2 minutes on each side. Only flipping once. Heat should be at about medium to medium high. Depending on your stove.
• Remove the chicken from the pan.
• Slice up the chicken in thinner pieces.
• Mix the noodles, mushrooms, chicken and sauce together.
• Serve with garlic bread and an italian tossed salad.
• Enjoy.