Chicken With Kale Spinach Pesto With Toasted Walnuts Recipes

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

Ingredients

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

SPINACH WALNUT PESTO

Spinach Walnut Pesto image

This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.

Provided by Shan

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups fresh baby spinach, stems removed
1 cup freshly grated Parmesan cheese
1 cup fresh parsley leaves, chopped
½ cup chopped walnuts
¼ cup water
3 cloves garlic
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
½ cup extra-virgin olive oil

Steps:

Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g

WALNUT PESTO

Walnut Pesto image

A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!

Provided by teachhope03

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

2 cups basil leaves
½ cup walnuts
¼ cup olive oil
2 cloves garlic
1 tablespoon lemon juice

Steps:

Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g

WALNUT PESTO CHICKEN WITH GARLIC AND PARMESAN

Walnut Pesto Chicken With Garlic and Parmesan image

This is my own recipe I just made today and it was delicious ^^ So please try it out. It is freakin delicious!

Provided by Vylet Chef

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups fresh basil leaves (packed)
1/3 cup parmesan cheese (freshly grated)
1/2 cup extra virgin olive oil
1/3 cup walnuts (chopped)
3 garlic cloves (medium sized, minced)
1 teaspoon kosher salt
1 teaspoon white pepper
2 lbs chicken breasts (Diced, Boneless, Skinless)
3 garlic cloves (smashed)
1 lb egg noodles

Steps:

Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.

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