ORECCHIETTE WITH ALMOND PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Season well with salt. Add the broccoli rabe to the water and simmer until the stem is just tender when pierced with a knife, 2 to 3 minutes. Remove to a rimmed baking sheet to cool slightly. When cool enough to handle, squeeze out any extra water with a clean kitchen towel or paper towels.
- Add the almonds to a food processor and pulse until finely chopped, 5 or 6 times. Add the basil, oil and 1/2 teaspoon salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Add the Parmigiano-Reggiano, broccoli rabe and mozzarella and toss well to combine.
- Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, transfer the pasta directly to the bowl with the pesto. Add 1/2 cup of the pasta water and 1/2 teaspoon salt and toss everything together until evenly coated.
- Serve warm or at room temperature.
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
ALMOND-PESTO CHICKEN
Make and share this Almond-Pesto Chicken recipe from Food.com.
Provided by ChrisMc
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the garlic, almonds, and 1 cup basil in a food processor.
- Add 1/4 cup oil, the Parmesan, salt, and 1/4 tsp pepper.
- Spoon 1/2 of the pesto over the chicken and broil on a foil-covered pan for 10 minutes.
- Turn chicken, top with remaining pesto, and broil another 8-10 minutes.
- Chop the tomatos and add the remaining 2 tbs basil, 2 tbs olive oil, 1/8 tsp pepper, and the cider vinegar, and serve over the chicken.
Nutrition Facts : Calories 516.2, Fat 35.4, SaturatedFat 7.9, Cholesterol 124.7, Sodium 401.1, Carbohydrate 5.1, Fiber 2, Sugar 2.4, Protein 43.3
CHICKEN WITH ALMOND-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
- In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
- Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.
ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI
Making these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add cheese and oil; pulse a few times until combined. Transfer to a small bowl.
- One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
- Put breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up chicken, starting with the pointed tip of each piece. Secure with two toothpicks, pushing them in sideways at an angle; set aside.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar; season with pepper. Transfer zucchini to a medium bowl, and cover with foil.
- Wipe skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini with 1/4 cup mint. Divide zucchini and chicken among four plates.
Nutrition Facts : Calories 339 g, Cholesterol 103 g, Fat 13 g, Fiber 3 g, Protein 45 g, Sodium 532 g
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