Best 4 Colorful Chicken Pesto With Asparagus Sun Dried Tomatoes And Peppers Recipes

STUFFED ITALIAN CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Arrange the tomatoes cut-side up on the prepared baking sheet. Sprinkle with the salt and pepper and drizzle with the olive oil. Bake for 15 minutes. Set aside and leave the oven on.
• While the tomatoes roast, make the pesto: Combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, red pepper flakes and salt in a food processor. With the machine running, stream in the olive oil and process until the pesto is emulsified.
• For the chicken: Spread 1 tablespoon of the pesto over each chicken breast, sprinkle with Parmesan and then top each with 2 slices of the provolone. Wrap 3 slices of the prosciutto around each chicken breast and the toppings.
• Place the chicken breasts on the same baking sheet with the roasted tomatoes and bake for another 20 minutes. Set aside.
• For the salad: Toss the arugula with the extra-virgin olive oil and lemon juice in a large bowl.
• Divide the tomatoes among plates, top each with the chicken and the arugula salad. Enjoy!

PENNE WITH SUN DRIED TOMATO PESTO AND CHICKEN

Steps:

• 1. In the bowl of a food processor, combine the sun-dried tomatoes and their oil, garlic, basil, red pepper flakes, and nuts. Blend until roughly combine. Add the parmesan cheese and while continuously blending add the remaining 1/4 c. olive oil in a slow steady stream until the mixture comes together. (it will be thick) Check seasonings and add salt and pepper only if needed. Set aside or refrigerate until needed. Bring up to room temp. before using.
• 2. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8-15 minutes or as directed on the package. Drain, reserving 2 cups of the cooking liquid.
• 3. In the same warm pot you used to cook the pasta in add the pesto to the pasta and toss to coat, adding enough reserved cooking liquid to moisten and bring it together. Add the shredded chicken and mix well.
• 4. Transfer to a serving dish. Serve sprinkled with a little extra parmesan!

PESTO CHICKEN & ASPARAGUS

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

PAN-SEARED CHICKEN WITH CILANTRO PESTO

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.