Chicken Pesto With Fettuccine And Spinach Recipes

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SPINACH PESTO BAKED CHICKEN



Spinach Pesto Baked Chicken image

This Spinach Pesto Baked Chicken is as DELICIOUS as it is EASY! With only one dish and six ingredients, it can be from the fridge to oven in minutes. It is simple enough for a busy weeknight, but pretty enough and tasty enough for company!

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 6

2 lbs boneless skinless chicken breast (sliced or pounded thin)
6 tbsp pesto (prepared)
2 oz fresh baby spinach
2 roma tomatoes (roughly chopped)
8 oz quartered artichoke hearts ((1 14 oz can, drained))
1 cup mozzarella cheese (shredded (or Italian cheese blend))

Steps:

  • Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
  • Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
  • Cover the top with mozzarella cheese.
  • Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!

Nutrition Facts : ServingSize 10 oz, Calories 488 kcal, Carbohydrate 7 g, Protein 57 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 169 mg, Sodium 877 mg, Fiber 2 g, Sugar 2 g

CREAMY PESTO CHICKEN WITH SPINACH



Creamy Pesto Chicken With Spinach image

Creamy Pesto Chicken With Spinach

Provided by Melissa LaCroce

Categories     All Recipes

Time 35m

Yield 4 people

Number Of Ingredients 10

2 cups fresh basil
1/3 cup pine nuts
2 cloves of garlic
1/2 cup grated Parmigiana Reggiano
1/2 cup olive oil (plus extra for cooking chicken and spinach)
3/4 cup heavy cream (heavy whipping cream is fine too)
salt and pepper to season
2 large chicken breasts
1 pound farfalle pasta
4 cups fresh spinach

Steps:

  • Start by adding your fresh basil, pine nuts, garlic, cheese, and half the amount of olive oil into the food processor. Start processing and slowly drizzle in the remaining olive oil till you reach the desired thickness.
  • Add salt and pepper to taste.
  • Drizzle in the cream and then check the taste to see if you need to add more salt. Set creamy pesto aside.
  • Boil your water if you are enjoying this meal with pasta.
  • At the same time, the water is warming up; heat olive oil in a cast-iron pan and season your chicken with salt and pepper.
  • Brown the chicken on both sides, reaching an enteral temperature of 165 degrees F.
  • Remove from the heat and set aside to rest while you quickly sauté the spinach. Drizzle with olive oil and a dash of salt and pepper.
  • Cook your pasta.
  • Slice the chicken and add the pieces back into the pan.
  • Pour the creamy pesto sauce over the chicken and spinach.
  • Once pasta cooks to al dente, add to the pan and toss the whole dish together.
  • Top with more Parmigiano Reggiano and serve

PESTO PASTA WITH CHICKEN AND TOMATOES



Pesto Pasta with Chicken and Tomatoes image

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

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

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

CHICKEN- AND SPINACH-STUFFED SHELLS



Chicken- and Spinach-Stuffed Shells image

Enjoy these cheesy pasta shells stuffed with chicken and spinach - perfect for Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

18 large pasta shells (from 16-oz package)
1 container (15 oz) whole-milk ricotta cheese
1 large egg, slightly beaten
1/4 cup grated Parmesan cheese
2 cups frozen cut leaf spinach, thawed, squeezed to drain
1 cup chopped cooked chicken
1 jar (26 oz) tomato pasta sauce
2 cups shredded Italian cheese blend (8 oz)

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
  • Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
  • Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 570, Carbohydrate 48 g, Cholesterol 120 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 12 g, TransFat 1/2 g

SPINACH PESTO PASTA WITH CHICKEN SAUSAGE



Spinach Pesto Pasta with Chicken Sausage image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
10 ounces mezzi rigatoni
4 cups baby spinach (about 3 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons pine nuts, chopped almonds or walnuts
Finely grated zest of 1 lemon, plus the juice of 1/2 lemon
1/4 teaspoon red pepper flakes
2 tablespoons grated parmesan cheese, plus more for topping
2 sweet Italian chicken sausage links (3 ounces each), casings removed
3 cloves garlic, thinly sliced
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the parmesan and pulse until smooth. Set the pesto aside.
  • Form the sausage into nickel-size patties, about 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.
  • Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach. Top with parmesan and the remaining 1 tablespoon nuts; drizzle with olive oil.

Nutrition Facts : Calories 470 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 740 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams

CHICKEN FETTUCCINE WITH SPINACH



Chicken Fettuccine With Spinach image

Make and share this Chicken Fettuccine With Spinach recipe from Food.com.

Provided by MirandaLee

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast, cut into strips
2 (10 ounce) packages frozen spinach, thawed and drained
3/4-1 lb cooked fettuccine
1/2 cup butter
1 sliced onion
2 tablespoons basil
2 minced garlic cloves
1/2 teaspoon red pepper flakes
2 cups grated parmesan cheese

Steps:

  • Melt butter in skillet over medium heat.
  • Add onion, basil, garlic and pepper flakes.
  • Cook until onion is tender about 7 minutes.
  • Add chicken and saute, stirring often (about 15 minutes).
  • Mix in uncooked spinach.
  • Season with salt and pepper to taste.
  • Heat until spinach is heated through.
  • Place fettucini in bowl and toss with some of pan dripping.
  • Add chicken and toss with parmesan cheese.

FETTUCCINE WITH SPINACH PESTO



Fettuccine with Spinach Pesto image

We added a twist to a classic pesto sauce by replacing the basil with spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

12 ounces fettuccine
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons pine nuts, plus more for serving (optional)
1 garlic clove
1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
1/4 cup olive oil

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
  • While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.

Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 18 g

CHICKEN, SPINACH AND MUSHROOM PASTA



Chicken, Spinach and Mushroom Pasta image

Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

8 oz spaghetti, cooked, reserving 1/3 cup pasta water
2 tablespoons butter
5 oz sliced mushrooms
1 small onion, finely chopped
1 1/2 cups loosely packed spinach
3 to 4 cloves garlic, finely chopped
2 tablespoons flour
1 cup half-and-half
3/4 cup cubed, cooked chicken (rotisserie chicken works great)
2 tablespoons shredded Parmesan cheese
Salt
Pepper
1/3 cup reserved pasta water

Steps:

  • In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
  • Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
  • Add cooked spaghetti and reserved pasta water. Stir to combine.

Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 65 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 1/2 g

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