PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA
This is one of the most requested recipes in our house; simple, very tasty and healthy. Goes down a treat with a nice glass of white!
Provided by currybunny
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 672.9, Fat 24, SaturatedFat 8, Cholesterol 72.8, Sodium 281, Carbohydrate 93.1, Fiber 17, Sugar 4.1, Protein 26.8
SPENCE'S PESTO CHICKEN PASTA
This is a great recipe that my boyfriend put together on a Sunday evening after a bike ride. You can't go wrong with all of the flavors in this dish!
Provided by ChezCristy
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 53.5 g, Cholesterol 35.2 mg, Fat 23.3 g, Fiber 5.4 g, Protein 26.1 g, SaturatedFat 4.2 g, Sodium 540.4 mg, Sugar 3.7 g
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