Chili Pesto Chicken Pasta Recipes

SPICY CHICKEN PESTO PASTA RECIPE

Steps:

• Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
• Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
• While chicken is cooking, get your pasta going by bringing a pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
• While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
• Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
• To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
• Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy!

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

CHILI PESTO CHICKEN PASTA

Steps:

• Cook pasta in a large saucepan of boiling water according to the package instructions.
• Drain.
• Meanwhile, cut the chorizo into 3/4 in slices and cut the chicken breasts into strips.
• Heat a large skillet.
• Add the chorizo and cook, stirring, over high heat for 2 minutes.
• Add the chicken strips, chiles and green onions and cook, stirring, for 5 minutes, or until the chicken is lightly browned.
• Stir in the pesto and cream and simmer for 5 minutes, or until the chicken is tender.
• Remove from the heat and stir in the Parmesan.
• Toss with the pasta and serve at once.

PESTO PASTA WITH CHICKEN

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.

PESTO CHICKEN PASTA

Steps:

• Combine package of Knorr pesto sauce, milk, parmesean cheese, lemon juice and Lawry's seasoning in a sauce pan.
• Whisk ingredients together.
• Bring to a boil and then turn down to a low simmer. Stirring every few minutes so that it does not burn. The sauce will thicken up a bit.
• Cook noodles in seperate pan according to directions on the box.
• In another pan sautee the sliced mushrooms on medium heat in 1 tsp of butter. Sprinkle with salt, pepper and Lawry's Seasoning. Sautee about 5 minutes.
• Remove mushrooms from pan and set aside.
• Pound the chicken so that is is about a quarter inch thick. Season with salt, pepper and garlic powder on both sides.
• Melt remaining 2 tbs of butter in the pan.
• Add the chicken. Cook about 3 1/2 minutes on each side. Only flipping once. Heat should be at about medium to medium high. Depending on your stove.
• Remove the chicken from the pan.
• Slice up the chicken in thinner pieces.
• Mix the noodles, mushrooms, chicken and sauce together.
• Serve with garlic bread and an italian tossed salad.
• Enjoy.