Parmesan Pesto Pasta With Chicken Recipes

Steps:

• In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in 1/4 cup pesto. Cover to keep warm. Sauce will thicken as it stands.
• Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
• Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
• In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
• Place chicken on individual plates. Spoon and spread 1 1/2 teaspoons pesto over chicken for each serving. Top with tomato slices; serve with pasta.

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:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Steps:

• in large saucepan combine butter, milk, half and half and parmesan cheese.
• stir over med heat untill cheese is melted.
• add pesto sauce mix and chicken.
• simmer 5-7 minutes, until sauce thickens.
• serve over pasta.

Steps:

• Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
• While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
• With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
• Season with salt and freshly ground black pepper, to taste.
• Toss the pesto through the hot pasta until it is thoroughly distributed.
• Garnish with shavings of fresh Parmesan.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
• Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
• Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.