PESTO CAVATAPPI RECIPE RECIPES

PESTO CAVATAPPI | ALLRECIPES

Pesto Cavatappi | Allrecipes image

Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.

Provided by andmee

Categories Main Dishes Pasta Pesto Pasta Recipes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (16 ounce) package cavatappi pasta
1 tablespoon olive oil
1 medium tomato, diced
½ cup dry white wine
¼ cup heavy cream
1 cup store-bought pesto
1 cup shredded Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.

Nutrition Facts : Calories 458 calories, CarbohydrateContent 45.4 g, CholesterolContent 29 mg, FatContent 22.3 g, FiberContent 2.8 g, ProteinContent 17.4 g, SaturatedFatContent 7.7 g, SodiumContent 398 mg, SugarContent 3 g

PESTO CAVATAPPI RECIPE - PILLSBURY.COM

Pesto Cavatappi Recipe - Pillsbury.com image

For a meal that’s easy to prep and will impress everyone at the table, look no further than this Pesto Cavatappi. Oodles of noodles combine with a creamy pesto chicken mixture for a tasty twist on traditional pasta and sauce. Have a family dinner ready to go in 30 minutes with this simply delicious chicken pesto cavatappi.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

Ingredients

8 oz uncooked cavatappi pasta (from 16-oz box)
1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large plum (Roma) tomatoes, seeded and chopped (about 1 cup)
1 cup sliced fresh mushrooms (from 8-oz package)
1 container (7 oz) refrigerated pesto sauce
3/4 cup heavy whipping cream

Steps:

Cook and drain pasta as directed on box.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until browned and no longer pink in center. Stir in tomatoes and mushrooms. Reduce heat to medium; cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
Stir in pesto sauce and whipping cream; cook 2 to 3 minutes longer or until thoroughly heated. Stir in pasta, tossing to coat.

Nutrition Facts : Calories 440 , CarbohydrateContent 27 g, CholesterolContent 80 mg, FatContent 5 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 2 g, TransFatContent 0 g

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