CHICKEN PESTO PASTA WITH VEGGIES
Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it's super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.
Provided by (From "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper)
Categories main dish
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
- In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
- Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
- Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
- Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.
SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN
I have tried many different pesto recipes and tried to combine what I liked most from all of them to create this pesto sauce. I LOVE baked tomatoes with basil and balsalmic vinegar, so that is why I added these three to the recipe. The asparagus was on hand and thought it would bring a nice flavor to the recipe, as well as the scallions.
Provided by Drazen
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
- While pin nuts are toasting, put remaining 9 ingredients in a food processor.
- When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
- In a large pot, start boiling water for pasta.
- Preheat oven to 375 degrees.
- While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
- Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
- Heat oil in oven proof skillet over medium-high heat.
- Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
- Add tomatoes and scallions to chicken and place skillet into preheated oven.
- Cook chicken for 15-20 minutes.
- When chicken is done, remove from oven.
- Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.
Nutrition Facts : Calories 733.8, Fat 40.9, SaturatedFat 8, Cholesterol 57.4, Sodium 546.5, Carbohydrate 62.9, Fiber 3.6, Sugar 2.2, Protein 32.7
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