Best 8 Pine Nut And Chicken Pasta Recipes

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Tantalize your taste buds with our exquisite Pine Nut and Chicken Pasta, a culinary masterpiece that blends the rich flavors of chicken, pine nuts, and creamy sauce. This delectable dish is not only a feast for the senses but also a breeze to prepare. Dive into the world of flavors with our collection of recipes, ranging from the classic Pine Nut and Chicken Pasta to its tantalizing variations. Embark on a culinary adventure as you explore our creamy pesto sauce recipe, a vegan alternative with tofu, a delightful one-pot version for convenience, and a mouthwatering baked pasta rendition. Each recipe offers a unique twist on the beloved Pine Nut and Chicken Pasta, promising an explosion of flavors that will leave you craving more. So, don your apron, gather your ingredients, and let's embark on a culinary journey that will redefine your pasta experience!

Let's cook with our recipes!

PINE NUT AND CHICKEN PASTA



Pine Nut and Chicken Pasta image

Here's a delicious and colorful chicken entrcée that's quick to fix and has an oriental twist. I sometimes add some diced jalapeño pepper to this to "kick it up" a bit! It's good served with a chilled white wine, side salad and breadsticks. Originally printed on a package of pine nuts.

Provided by Leslie in Texas

Categories     Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces fusilli or 8 ounces other spiral shaped pasta
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 cup red bell pepper, thinly slivered
1 cup green bell pepper, thinly slivered
6 green onions, sliced with some of the green
4 teaspoons fresh ginger, minced
2 -3 garlic cloves, minced
1 cup pine nuts
2 tablespoons soy sauce
2 tablespoons lemon juice or 2 tablespoons lime juice
salt and pepper, to taste

Steps:

  • In a large pot, cook pasta according to directions.
  • In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
  • In a large skillet or wok, heat oil.
  • Sauté chicken with peppers and onions for 5 minutes.
  • Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
  • Add soy sauce and lemon or lime juice and remove from heat.
  • Drain pasta well and place in a large bowl.
  • Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
  • Toss well to coat with chicken mixture--serve at once.

LEMON PASTA WITH CHICKEN AND PINE NUTS



Lemon Pasta with Chicken and Pine Nuts image

Yield Makes 4 to 6 Servings

Number Of Ingredients 8

2 tablespoons plus 2/3 cup canola oil or vegetable oil
3/4 pound skinless boneless chicken breast halves
12 ounces lemon-pepper fettuccine or regular fettuccine
2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
3/4 cup pine nuts, toasted
3/4 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
2 1/2 tablespoons Dijon mustard

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
  • Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

PASTA WITH ROAST CHICKEN, CURRANTS AND PINE NUTS



Pasta With Roast Chicken, Currants and Pine Nuts image

Provided by Julia Moskin

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 1/2 pounds bone-in, skin-on chicken thighs, patted dry
Salt
freshly ground black pepper
Paprika
3 tablespoons unsalted butter
1 1/2 pounds dried pasta, preferably bucatini or linguine
2 teaspoons crumbled dried rosemary
1/2 cup dried currants or raisins
2/3 cup pine nuts, toasted
3 tablespoons chopped parsley

Steps:

  • Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
  • Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
  • Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
  • Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.

Nutrition Facts : @context http, Calories 1196, UnsaturatedFat 38 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 61 grams, SaturatedFat 17 grams, Sodium 967 milligrams, Sugar 12 grams, TransFat 0 grams

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS



Penne With Chicken, Sun-Dried Tomatoes and Pine Nuts image

This pasta dish looks and tastes great. It looks stunning served in bowls or large, restaurant-like plates. I love sun-dried tomatoes and fresh basil! The pine nuts add a nice touch. Roast the pine nuts in a skillet on low heat. Watch the nuts as they turn brown (and then black) suddenly. Serve this tasty dish with fresh parmesan cheese and a glass of wine.

Provided by tigerduck

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (270 g) jar sun-dried tomatoes packed in oil
500 g chicken breasts, cut into thin stripes
2 garlic cloves, crushed
125 ml cream (use more if desired)
2 tablespoons fresh basil, cut into stripes
400 g penne, cooked
2 tablespoons pine nuts, roasted
salt and pepper

Steps:

  • Cut the sun-dried tomatoes into thin stripes. Keep the oil.
  • Heat wok or large skillet. Add 1 tablespoons of the kept oil.
  • Fry meat in 2-3 portions. Add more oil if necessary.
  • Add fried meat to the wok again.
  • Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
  • Add cooked penne and basil and mix. Leave on stove until penne are warm.
  • Season with salt and pepper.
  • Serve in bowls and top with roasted pine nuts.

CHICKEN AND TOMATO SAUCE WITH BASIL AND PINE NUTS ON PASTA



Chicken and Tomato Sauce With Basil and Pine Nuts on Pasta image

Make and share this Chicken and Tomato Sauce With Basil and Pine Nuts on Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can crushed tomatoes in puree
1/4 cup chicken broth
2 cups cubed cooked chicken breasts
2 tablespoons pine nuts, toasted
1/2 cup chopped fresh basil (or 1 teaspoon dried basil)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
fresh ground pepper, to taste
1 cup grated havarti cheese
parmesan cheese
8 ounces penne, cooked and drained

Steps:

  • In a saucepan over medium heat, combine the first 8 ingredients; simmer, uncovered, 5 minutes.
  • Add in Havarti cheese and stir until cheese is melted.
  • Serve sauce over pasta; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 373.2, Fat 9.6, SaturatedFat 1.9, Cholesterol 58.8, Sodium 391.1, Carbohydrate 45.9, Fiber 6.7, Sugar 0.2, Protein 26.2

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND



Pasta With Chicken, Spinach, Pine Nuts, Bacon And image

That's right!!! Pasta, Chicken. Spinach, Sun dried tomatoes, Pine nuts and BACON Ohh Yeah!! Enjoy :0 Made fore RSC #11. Recipe has been edited per reviews :)

Provided by Queen uh Cuisine

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 boneless skinless chicken breasts, Sliced into strips
2 tablespoons olive oil, seperated
1/8 teaspoon salt
1/8 teaspoon pepper
1 key lime, squeezeed
10 slices bacon, crispy and crumbled, seperated
1/2 lb penne pasta
1 medium shallot, aprox 1/2 cup, chopped
4 large garlic cloves, chopped
3/4 cup plus 2 tablespoons sun-dried tomato, drained and chopped, seperated
1 teaspoon cornstarch
1 cup chicken stock
1 cup fat-free half-and-half, warmed
1/8 teaspoon cayenne pepper (optional)
3 ounces fresh Baby Spinach
3 tablespoons pine nuts

Steps:

  • Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
  • Flip over a few times to mix marinade with chicken -- set aside.
  • Cook bacon -- set aside.
  • Get water heating for pasta.
  • In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
  • Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
  • Add chicken and cook till done.
  • Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
  • Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
  • Place pasta in boiling water and cook acording to package .
  • Add baby spinach to sauce and stir occasionally until wilted.
  • Place pasta in large serving dish add sauce and toss.
  • Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS



Sauteed Chicken with Spinach, Garlic, and Pine Nuts image

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon

Steps:

  • Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
  • Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
  • To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE



Phenomenal Chicken and Pasta in Creamy Pesto Sauce image

An extremely delicious meal: the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving, because depending on what kind of chicken broth you use, the dish may require no salt at all or may be extremely under-salted.

Provided by GILL846

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 21

2 cups fresh basil
3 cloves garlic
⅓ cup freshly grated Parmesan cheese
⅓ cup pine nuts
1 medium ripe tomato, chopped
¼ cup olive oil
¼ cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
6 boneless, skinless chicken breasts, cut into strips
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
½ (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
⅓ cup pine nuts
½ cup white wine
1 cup heavy cream
salt to taste

Steps:

  • Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
  • In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
  • Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
  • Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

Nutrition Facts : Calories 943 calories, Carbohydrate 71.1 g, Cholesterol 126.7 mg, Fat 49.9 g, Fiber 5.7 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 220.6 mg, Sugar 7.5 g

Tips:

  • Use fresh ingredients. The fresher the ingredients, the better the dish will taste. This is especially true for the pine nuts and the chicken.
  • Toast the pine nuts before using them. This will bring out their flavor and make them more fragrant.
  • Cook the chicken until it is cooked through. Chicken that is not cooked through can be dangerous to eat.
  • Use a good quality pasta. The type of pasta you use can make a big difference in the overall taste of the dish. Look for a pasta that is made with high-quality ingredients and that has a good texture.
  • Don't overcrowd the pan when cooking the chicken. If you overcrowd the pan, the chicken will not cook evenly.
  • Season the dish to taste. This means adding salt, pepper, and other seasonings to your liking.

Conclusion:

Pine nut and chicken pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients that are readily available, and it can be tailored to your own personal taste. Whether you like your pasta saucy or dry, with or without vegetables, this recipe is sure to please.

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