Best 2 Chicken Pesto And Zucchini Pasta Recipe By Tasty Recipes
Indulge in a symphony of flavors with our tantalizing Chicken Pesto and Zucchini Pasta, a culinary masterpiece that marries the tangy zest of pesto, the tender succulence of chicken, and the refreshing crunch of zucchini. This delectable dish is a symphony of textures and tastes, sure to tantalize your palate and leave you craving for more. Accompanying this star recipe are three additional culinary gems: a vibrant Pesto Rosso Pasta featuring sun-dried tomatoes and roasted red peppers, a creamy Pesto Alfredo Pasta that blends pesto with the richness of Alfredo sauce, and a zesty Lemon Pesto Pasta that bursts with citrusy freshness. Each recipe offers a unique flavor profile, catering to diverse preferences and promising an unforgettable culinary experience. Get ready to embark on a delightful journey of tastes and textures as you explore these four extraordinary pesto-based pasta dishes.
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ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
CHICKEN PESTO AND ZUCCHINI "PASTA" RECIPE BY TASTY
Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts
Provided by Matthew Johnson
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
- With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
- Slice the cherry tomatoes and set aside.
- Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
- Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
- Enjoy!
Nutrition Facts : Calories 677 calories, Carbohydrate 12 grams, Fat 55 grams, Fiber 3 grams, Protein 37 grams, Sugar 6 grams
Tips
- To save time, use store-bought pesto sauce. However, if you have the time, making your own pesto is easy and delicious.
- If you don't have zucchini, you can substitute another vegetable, such as broccoli or bell pepper.
- If you want a more flavorful dish, add some sun-dried tomatoes or artichoke hearts.
- Serve the pasta with a side of crusty bread or a green salad for a complete meal.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- If you don't have heavy cream, you can substitute milk or chicken broth.
- If you like spicy food, add a pinch of red pepper flakes to the sauce.
- Garnish the pasta with fresh basil or parsley before serving.
Conclusion
This chicken pesto and zucchini pasta is a quick and easy weeknight meal that is packed with flavor. The combination of pesto, zucchini, and chicken is delicious, and the pasta is cooked to perfection. This dish is sure to become a family favorite.
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