CHICKEN PESTO PENNE
"Served with a side dish of vegetables, this makes a filling meal for two," writes Bill Hilbrich of Saint Cloud, Minnesota. "Sometimes I use cooked shrimp instead of chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 392 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 282mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
CHICKEN PESTO PENNE
We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!
Provided by Paja9203
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
PESTO PENNE WITH ROASTED CHICKEN
One quick stop at the grocery store on my way home from work and I can have this on the table 20 minutes after I arrive home! Recipe is from Midwest Living magazine.
Provided by Hey Jude
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
- In a small bowl, combine pesto and the reserved pasta water.
- Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine.
- Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.
Nutrition Facts : Calories 581, Fat 17.2, SaturatedFat 5.7, Cholesterol 82.5, Sodium 218.6, Carbohydrate 74.1, Fiber 26.2, Sugar 3, Protein 43.6
PESTO CHICKEN PENNE
This recipe is a nice change of pace from the typical pasta with meat, cheese and tomato sauce routine. It is reminiscent of macaroni and cheese but the pesto definitely offers more depth than the traditional version. All three of my kids (including my 2 year-old) cleaned their plates and that is a feat in itself! Serve with a side salad to get your veggies! (This is my adopted and revised version of Recipe #356847. I changed so many things, including halving the recipe to feed my family of five, that I figured a new recipe post was in order.)
Provided by PSU Lioness
Categories Macaroni And Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook penne according to package instructions.
- While penne is cooking, heat a large skillet over Medium-High heat.
- Add chicken, onion flakes, garlic powder and seasoned salt and cook until chicken juices run clear or until the chicken is no longer pink in the middle.
- Drain pasta and add chicken to the pasta pot. Gently toss to combine.
- In a separate bowl, combine 1 cup cheddar cheese, Greek yogurt, cottage cheese, pesto, half and half and shredded Parmesan. Mix well.
- Pour pesto mixture into the pot with chicken and pasta. Stir gently until well coated.
- Pour mixture into a 7x11 glass baking dish.
- Sprinkle reserved 1/2 cup cheese over the penne mixture.
- Bake, uncovered, for 25 minutes or until it is hot and bubbly.
- Turn oven to broil and cook for 5 minutes or until the cheese starts to brown. Watch it carefully because it can burn easily!
Nutrition Facts : Calories 403.4, Fat 13.6, SaturatedFat 7.4, Cholesterol 84.9, Sodium 458.9, Carbohydrate 37, Fiber 4.2, Sugar 4.5, Protein 32.8
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