MEXICAN CHICKEN PASTA RECIPE RECIPES

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PESTO PASTA WITH CHICKEN AND TOMATOES RECIPE ...



Pesto Pasta with Chicken and Tomatoes Recipe ... image

Impressive meals don't have to take hours and hours in the kitchen. Take this beautiful pesto chicken pasta, for example, which is ready in just 30 minutes! You only need a handful of ingredients to make the fresh, from-scratch pesto. Its bright flavor is the highlight of this super-fast pesto pasta recipe, packed with cherry tomatoes and chicken.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

  • In blender or food processor, place Pesto ingredients.
  • Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
  • In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
  • Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480 , CarbohydrateContent 52 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 4 g, ProteinContent 27 g, SaturatedFatContent 4 1/2 g, ServingSize 1 1/2 Cups, SodiumContent 740 mg, SugarContent 3 g, TransFatContent 0 g

MEXICAN CHICKEN I RECIPE | ALLRECIPES



Mexican Chicken I Recipe | Allrecipes image

You can make this one as hot as you like!

Provided by Margaret Rolfe

Categories     Chicken Legs

Yield 6 servings

Number Of Ingredients 8

6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Nutrition Facts : Calories 301.2 calories, CarbohydrateContent 29.1 g, CholesterolContent 68.4 mg, FatContent 3.7 g, FiberContent 10.7 g, ProteinContent 37.3 g, SaturatedFatContent 0.5 g, SodiumContent 1099 mg, SugarContent 4.3 g

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