Best 2 Arugula Pesto Chicken Recipes

**Arugula Pesto Chicken: A Flavorful and Nutritious Main Course Dish**

Looking for a flavorful and nutritious main course dish that's easy to prepare? Look no further than arugula pesto chicken. This dish features tender chicken breasts smothered in a vibrant and aromatic arugula pesto, creating a delightful combination of flavors and textures. The arugula pesto is made from fresh arugula leaves, pine nuts, Parmesan cheese, garlic, and olive oil, providing a zesty and herbaceous sauce. Served over a bed of your favorite pasta, rice, or roasted vegetables, arugula pesto chicken makes for a satisfying and colorful meal. This article offers three delectable recipes for arugula pesto chicken, each with its own unique twist. From a classic arugula pesto chicken with sun-dried tomatoes to a creamy baked arugula pesto chicken and a flavorful grilled arugula pesto chicken, there's a recipe to suit every taste. With detailed instructions and helpful tips, these recipes will guide you in creating a delicious and memorable dish that will impress your family and friends.

Let's cook with our recipes!

ARUGULA PESTO CHICKEN

Arugula Pesto Chicken image

We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 cups fresh arugula or spinach
1 cup fresh basil leaves
1/4 cup pine nuts
1 garlic clove, minced
1-1/2 teaspoons sea salt, divided
1/4 cup plus 1 tablespoon olive oil, divided
4 medium zucchini
1 rotisserie chicken, skin removed, shredded
2 plum tomatoes, chopped
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands., In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes., Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.,

Nutrition Facts : Calories 488 calories, Fat 32g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 836mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

CHICKEN WITH ARUGULA PESTO

Chicken With Arugula Pesto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
6 ounces orecchiette (about 1 1/2 cups)
1/2 pound green beans, trimmed and cut into pieces
1/3 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 cups baby arugula
1/2 cup firmly packed fresh parsley
2 tablespoons almonds or hazelnuts, toasted
1 tablespoon fresh lemon juice
4 small skinless, boneless chicken breasts (about 1 1/4 pounds)
2 medium tomatoes, halved
2 teaspoons whole-wheat breadcrumbs

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.

Tips:

- To make the arugula pesto, use fresh, young arugula leaves for the best flavor. - If you don't have pine nuts, you can substitute walnuts or almonds. - To get the most flavor out of the chicken, marinate it in the arugula pesto for at least 30 minutes before cooking. - If you don't have a grill, you can cook the chicken in a grill pan or even in the oven. - Serve the chicken with your favorite sides, such as roasted vegetables, pasta, or rice.

Conclusion:

Arugula pesto chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The arugula pesto adds a bright, peppery flavor to the chicken, and the chicken itself is cooked to perfection. This dish is sure to please everyone at the table.