Penne With Chicken And Pesto Recipes

CHICKEN PESTO PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.

PENNE WITH CHICKEN AND PESTO

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 butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

CHICKEN PESTO PENNE

Steps:

• Season and saute the chicken breast. Remove from the pan and keep warm.
• Meanwhile, cook the penne in salted boiling water.
• In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
• Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
• Add most of the parmesan (reserving a little for the top).
• Drain the penne saving some of the water.
• Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
• Serve penne topped with the saved parmesan and basil if using.
• Serve.

PENNE WITH CHICKEN AND PESTO

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 butter and oil in large skillet over medium heat.
• Saute chicken and garlic until chicken is almost cooked through.
• Reduce heat and stir in salt, pepper, cream, pesto, and parmesan cheese.
• Cook until chicken is no longer pink inside,.
• Stir in cooked pasta.

PESTO CHICKEN AND PENNE NOODLES

Steps:

• Cook Penne noodles til tender. Do not overcook. Rinse.
• Melt butter in pan.
• Pour noodles back in pan with butter and toss with the olive oil.
• Add Pesto sauce. Toss.
• Add cooked chicken breast chunks. Toss well.
• Serve with finely grated mozzerella cheese.

PENNE PASTA WITH CHICKEN, MUSHROOMS AND PESTO SAUCE

Steps:

• Boil pasta in salted water according to directions on the package.
• In a large skillet heat olive oil on medium heat.
• Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
• Add mushrooms and cook for another 4-5 minutes, so they release water.
• Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
• Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
• Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
• Serve with shredded parmesan cheese on top.

PENNE WITH SUN-DRIED TOMATO PESTO AND CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
• Meanwhile chop cooked chicken.
• Drain pasta, reserving 1 cup of the cooking liquid.
• Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
• Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
• Season the pasta to taste, with salt and pepper and serve.

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.