Best 4 Pesto Pasta With Chicken And Tomatoes Recipes
Indulge in a culinary delight with our Pesto Pasta with Chicken and Tomatoes, a tantalizing dish that bursts with vibrant flavors. Succulent chicken, sun-ripened tomatoes, and aromatic basil pesto come together in perfect harmony, creating a symphony of tastes that will delight your palate. Prepare to embark on a culinary journey as we guide you through this delectable recipe, along with variations and additional tantalizing pasta dishes to satisfy your every craving.
In this comprehensive guide, we'll unveil the secrets behind crafting the perfect pesto pasta. Discover how to make homemade pesto from scratch, using fresh basil, pine nuts, and Parmesan cheese, ensuring an explosion of flavors in every bite. For those short on time, we'll also introduce store-bought pesto options that can elevate your pasta to new heights.
But the journey doesn't end there. We'll introduce you to a variety of pasta shapes, from classic penne to delicate angel hair, each offering a unique texture and flavor experience. Learn how to cook pasta to al dente perfection, ensuring it retains a slight bite that enhances the overall dish.
And because variety is the spice of life, we've included a collection of additional pasta recipes to tantalize your taste buds. From creamy Alfredo to hearty Bolognese, each recipe offers a unique culinary adventure.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary voyage that will leave you craving more.
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 PASTA
Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
- In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
- While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
- Stir in the spinach, breaking it up as needed and stirring until evenly combined.
- To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
- Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
- Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
- Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.
Nutrition Facts : ServingSize 1 (of 10), Calories 300 kcal, Carbohydrate 33 g, Protein 25 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 4 g, Sugar 4 g
TOMATO PESTO & CHICKEN PASTA
2nd sons favourite dish. We eat this about once a month, though I vary the pesto, and occasionally add capsicums or olives.
Provided by JustJanS
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion and bacon until the onion is soft (about 5 minutes).
- Add the garlic and cook another couple of minutes.
- Add the chicken and mushrooms and cook until the chicken turns white.
- (about 10 minutes), stirring frequently.
- Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
- Add the pesto and the crean and cook until heated through.
- Add the Parmesan and stir through along with the green onion tops.
- Serve over the cooked pasta and offer extra Parmesan cheese.
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
Tips:
- Use fresh basil: Fresh basil is essential for a flavorful pesto. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- Toast the pine nuts: Toasting the pine nuts will bring out their flavor and make them more fragrant. You can toast them in a pan over medium heat or in a toaster oven at 350 degrees Fahrenheit for 5-7 minutes.
- Use a food processor: A food processor is the easiest way to make pesto. If you don't have a food processor, you can use a blender, but you may need to add a little more olive oil to get the desired consistency.
- Season to taste: Pesto can be seasoned to taste with salt, pepper, and additional lemon juice. You can also add a pinch of red pepper flakes for a little bit of heat.
- Use pesto as a marinade: Pesto can be used as a marinade for chicken, fish, or vegetables. Simply rub the pesto over the food and let it marinate for at least 30 minutes before cooking.
Conclusion:
Pesto pasta with chicken and tomatoes is a quick and easy weeknight meal that is packed with flavor. The pesto is made with fresh basil, pine nuts, olive oil, and Parmesan cheese. The chicken is cooked in a skillet until it is browned and then added to the pasta. The tomatoes add a pop of color and freshness. This dish is sure to please everyone at the table.
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