CHICKEN PESTO PIE RECIPES

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CHICKEN, SQUASH & PESTO LASAGNE RECIPE - BBC GOOD FOOD



Chicken, squash & pesto lasagne recipe - BBC Good Food image

This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake

Provided by Cassie Best

Categories     Main course

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 15

2 tbsp olive oil
2 onions , chopped
2 garlic cloves , crushed
4 skinless chicken breasts
1 tbsp plain flour
600ml chicken stock
500g tub mascarpone
190g jar pesto
bunch basil , leaves picked and chopped, save a few small whole leaves to serve
1 butternut squash , peeled, deseeded and cut into chunks
good grating of nutmeg
12 lasagne sheets
85g parmesan , grated
splash of milk
50g pine nut

Steps:

  • Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
  • Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
  • Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Nutrition Facts : Calories 692 calories, FatContent 50 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.3 milligram of sodium

BAKED PESTO CHICKEN BREASTS - BBC GOOD FOOD



Baked Pesto Chicken Breasts - BBC Good Food image

A simple yet so tasty dish served with salad, rice or even chips!

Provided by sweetunique

Total Time 1 hours

Yield Serves 4

Steps:

  • Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
  • Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
  • Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
  • Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

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CHICKEN, SQUASH & PESTO LASAGNE RECIPE - BBC GOOD FOOD
This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Main course
Cuisine Italian
Calories 692 calories per serving
  • Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
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