Best 4 Fresh Fettuccine With Pulled Rotissiere Chicken Pesto And Roasted Peppers Recipes
Indulge in a symphony of flavors with our exquisite Fresh Fettuccine with Pulled Rotisserie Chicken, Pesto, and Roasted Peppers. This delectable dish is a culinary journey that starts with homemade fettuccine pasta, expertly crafted from scratch using simple ingredients. The pasta is then tossed in a vibrant pesto sauce, bursting with the freshness of basil, garlic, pine nuts, and olive oil. Tender pulled rotisserie chicken adds a savory richness to the dish, while roasted red peppers bring a touch of sweetness and a vibrant pop of color. The combination of textures and flavors is simply irresistible. Alongside the main recipe, we also offer variations to suit your preferences. Try the sun-dried tomato pesto for a tangy twist or opt for a creamy pesto with the addition of mascarpone cheese. For a delightful vegetarian option, substitute the chicken with roasted vegetables or tofu. Each variation promises a unique taste experience that will tantalize your taste buds.
Let's cook with our recipes!
HOMEMADE CHICKEN FETTUCCINE
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
EASY CHICKEN PESTO STUFFED PEPPERS
On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.
FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS
What better to cook than something so fast and packed with flavor? I got this recipe from Sara Moulton's show. Instead of pulled rotisserie I just fried chicken breast with adobo. I also omitted the olives since they're not my taste. I almost went into a panic when I thought I lost the recipe. That's how much I love it!
Provided by Chef Christine
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pesto in a large bowl.
- Cook the pasta according to package instructions.
- Drain the pasta and reserve 1/3 cup of the pasta water.
- Whisk the pasta water into the pesto.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
- Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.
- Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.
- Season with salt and pepper.
- Add the pasta and cheese to the pesto and toss and combine.
- Add the chicken mixture and combine.
- Divide the pasta among 4 bowls and serve immediately.
- Pass parmesan at the table.
Nutrition Facts : Calories 298.2, Fat 9, SaturatedFat 2.3, Cholesterol 53.9, Sodium 245.8, Carbohydrate 44, Fiber 5.1, Sugar 0.3, Protein 12.9
CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE
Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 6
Steps:
- Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
- Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
- Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
- In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.
Tips:
- Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh herbs, vegetables, and chicken will make a big difference in the final dish.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
- Use a good quality pesto: The pesto is a key component of this dish, so it's important to use a good quality one. You can make your own pesto or use a store-bought brand that you like.
- Roast the peppers ahead of time: The roasted peppers can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to make the dish.
- Serve the dish immediately: This dish is best served immediately after it's made. The pasta will start to absorb the sauce and lose its texture if it sits for too long.
Conclusion:
This fresh fettuccine with pulled rotisserie chicken, pesto, and roasted peppers is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The combination of flavors and textures is sure to please everyone at the table. With a few simple tips, you can make this dish even better.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
