Creamy Pesto Chicken Pasta Salad Recipes
PESTO CHICKEN PASTA SALAD
Quick and easy Pesto Chicken Pasta Salad with fresh ingredients and loads of flavor! This is the perfect side dish for any get together, backyard bbq, or potluck.
Provided by Tiffany
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Boil pasta for 8-9 minutes until tender, rinse with cold water, drain, and place in a large bowl.
- Add spinach and arugula, shredded chicken, tomatoes, and parmesan cheese pasta bowl.
- Whisk together Italian salad dressing and pesto sauce until smooth, then pour over pasta. Toss to combine. Top with cracked black pepper and grated parmesan cheese as desired.
- Serve immediately or cover and chill up to 8 hours and toss just before serving.
Nutrition Facts : Calories 860 kcal, Carbohydrate 97 g, Protein 39 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 76 mg, Sodium 744 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CREAMY PESTO & CHICKEN PASTA SALAD
If you need a quick boost of carbohydrates, try this filling and nutritionally-balanced pasta salad
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.
Nutrition Facts : Calories 600 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.3 milligram of sodium
CREAMY CHICKEN AND PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
- Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
- Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.
Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams
CREAMY PESTO & CHICKEN PASTA SALAD
If you need a quick boost of carbohydrates, try this filling and nutritionally-balanced pasta salad PER SERVING 600 kcalories, protein 47g, carbohydrate 68g, fat 15 g, saturated fat 4g, fibre 4g, sugar 7g, salt 0.3 g Recipe from Good Food magazine, February 2012.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and half and half. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.
Nutrition Facts : Calories 591.6, Fat 12.9, SaturatedFat 4.7, Cholesterol 93.4, Sodium 97, Carbohydrate 73.8, Fiber 6.7, Sugar 7.1, Protein 43.5
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
- Drop the pasta into the boiling water and cook until al dente.
- While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
- Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.
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