PESTO CHICKEN PASTA BAKE RECIPES

CHICKEN PESTO PASTA RECIPE - BBC FOOD

Chicken pesto pasta recipe - BBC Food image

Chicken pesto pasta isn’t a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy’s comforting, vibrant pasta dish combines all three. Each serving provides 716 kcals, 33g protein, 87g carbohydrates (of which 6g sugars) 25g fat (of which 5g saturates), 7g fibre and 0.3g salt.

Provided by Rachel Roddy

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 chicken breasts, approx. 120g/4½oz each
6–8 tbsp olive oil, plus extra for drizzling
1 onion, peeled and cut in half (optional)
1 carrot (optional)
1 garlic clove
1 tbsp pine nuts
45 basil leaves
20g/¾oz pecorino, grated
20g/¾oz Parmesan, grated
450g/1lb dried pasta
salt, to season

Steps:

Preheat the oven to 220C/200C Fan/Gas 7.
Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked.
While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.
Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.
Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve.

Nutrition Facts : Calories 716kcal, CarbohydrateContent 87g, FatContent 25g, FiberContent 7g, ProteinContent 33g, SaturatedFatContent 5g, SugarContent 6g

PESTO PASTA WITH CHICKEN AND TOMATOES RECIPE ...

Pesto Pasta with Chicken and Tomatoes Recipe ... image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, 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

Ingredients

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 Serving, SodiumContent 740 mg, SugarContent 3 g, TransFatContent 0 g

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CHICKEN PASTA BAKE RECIPE - BBC FOOD

A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family. Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt.
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CHICKEN PESTO PASTA RECIPE - BBC FOOD

Chicken pesto pasta isn’t a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy’s comforting, vibrant pasta dish combines all three. Each serving provides 716 kcals, 33g protein, 87g carbohydrates (of which 6g sugars) 25g fat (of which 5g saturates), 7g fibre and 0.3g salt.
From bbc.co.uk
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Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve.

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CHICKEN PASTA BAKE RECIPE - BBC FOOD

Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot and golden-brown on top.

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