Spicy Chicken Pesto Recipes

PESTO CHICKEN RECIPE WITH VEGETABLES

Steps:

• Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
• In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
• If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
• In a small bowl or glass measuring cup, mix together the basil pesto and cream.
• Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
• Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

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.

SPICY PESTO CHICKEN

Steps:

• Preheat oven to 350°F.
• Mix the mozzarella cheese, pesto sauce and mustard until well blended; set aside.
• Place chicken in 13x9-inch baking dish.
• Spread mustard mixture evenly over chicken; top with parmesan cheese.
• BAKE 30 minutes or until chicken is cooked through.

SPICY PESTO WINGS

Steps:

• For the peppered canola oil: Combine the canola oil, red chile flakes, garlic and lemon zest in a pot and cook over low heat for 40 to 50 minutes. Let cool completely, then strain.
• For the pesto: Combine the basil, cheese, pine nuts, garlic and lemon juice in a food processor and pulse until a paste is formed. While the machine is running, slowly drizzle in 1/3 to 1/2 cup of the peppered canola oil until the desired consistency is achieved. Season with salt and pepper.
• For the wings: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with olive oil.
• Season the wings with salt and pepper, drizzle with the olive oil and mix to combine. Arrange the wings on the prepared baking sheet and roast until the skin is golden brown and the wings are cooked through, 18 to 25 minutes depending on size. Remove the wings from the oven, toss with the pesto sauce, put them back in the oven and cook until just warmed through. Sprinkle with grated Parmesan and serve immediately.

LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
• Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
• Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.