Crema Di Pollo Al Pesto Recipes

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POLLO A LA CREMA (CREAMED CHICKEN)



Pollo A La Crema (Creamed Chicken) image

Pollo a la crema or creamed chicken is a South American dish consisting of tender chicken and veggies in a flavorful cream-based sauce. This easy 30-minute dish is great on its own or a filling for tacos or burritos.

Provided by Jessica Halverstadt

Categories     Main Course

Time 35m

Number Of Ingredients 12

5 tablespoons butter, salted or unsalted, divided
2 pound chicken breasts or tenderloins, cut into thin strips
1 large green bell pepper, thinly sliced
1 white or yellow onion, thinly sliced
2 cups sliced baby bella/cremini mushrooms
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cup sour cream
1/2 cup heavy whipping cream
2 teaspoons smoked paprika
1 teaspoon lime juice
1 teaspoon salt

Steps:

  • Heat one tablespoon butter to medium-high heat in a large cast-iron skillet or dutch oven.
  • Add the chicken and cook for 5-10 minutes, until no longer pink.
  • Transfer the chicken to a strainer to drain excess liquid. Return skillet to stove.
  • Melt two tablespoons of butter in the skillet. Add the bell pepper, onion, mushrooms, and garlic and sauté five minutes, stirring often, until onions are semi-translucent and the veggies are slightly tender.
  • Transfer the veggies to the strainer with the chicken. Return skillet to stove and reduce heat to medium.
  • To make the roux, melt two tablespoons of butter in the skillet. Whisk in the flour one tablespoon at a time and continue whisking for two minutes or until the roux is lightly browned and begins to emit a toasted fragrance.
  • Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt.
  • Add the chicken and veggies, reduce heat to medium-low and simmer for 15 minutes stirring frequently to avoid burning. Serve warm.

Nutrition Facts : Calories 418 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CREMA DI POLLO AL PESTO



Crema Di Pollo Al Pesto image

I love pesto sauce, and I needed to use it on something. After examining my pantry's last legs, I decided to mix up something tasty.

Provided by erin-nichole

Categories     One Dish Meal

Time 33m

Yield 5 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs boneless skinless chicken breasts
1 1/2 cups pesto sauce (see other recipe for prep)
1 (15 ounce) can diced tomatoes
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup, with herbs
2 cups dry pasta (small, thick shapes)
3 tablespoons butter
1 1/2 cups water

Steps:

  • Using the back of a spoon, "paint" entire surface area of each chicken breast with pesto sauce.
  • Melt butter in large pot over Medium heat.
  • Carefully place chicken in melted butter, making sure to guard for spatter.
  • After brown on both sides, add cream soups, tomatoes, and pasta.
  • Stir and allow to sit for 5 minutes.
  • Add water and stir well.
  • Cover & simmer for 10 minutes, stirring occasionally.
  • Remove chicken from pot and cut into bite-size pieces. (Stir mixture still in pot frequently until you've returned chicken.).
  • Return chicken to pot. Stir, cover & simmer until pasta is tender.
  • ENJOY!

Nutrition Facts : Calories 476.3, Fat 18.3, SaturatedFat 7.2, Cholesterol 110.4, Sodium 1083.2, Carbohydrate 39.5, Fiber 2.2, Sugar 4.5, Protein 37

PASTA AL PESTO



Pasta Al Pesto image

Make and share this Pasta Al Pesto recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces pasta (preferably linguine)
1/4 lb peapods
3 carrots, thinly sliced
fresh ground black pepper (for garnish) (optional)
2 tablespoons safflower oil or 2 tablespoons olive oil
fresh ground black pepper (for garnish) (optional)
3 small zucchini, thinly sliced
2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (pignolli)
1 tablespoon olive oil
1/2-3/4 cup freshly grated parmesan cheese

Steps:

  • PESTO:
  • Place ingredients in bowl of food processor.
  • Process until smooth, using rubber scraper to push down the sides occasionally.
  • Variations: - add 3/4 c freshly grated Parmesan Cheese
  • PASTA:
  • Boil a large pot of water; cook pasta until al dente.
  • While pasta is cooking, prepare pesto; set aside, covered.
  • Steam carrots.
  • Meanwhile, in skillet, heat oil.
  • Add zucchini and peapods.
  • Stir continuously until crisp/tender.
  • When pasta is done, drain well; toss pesto with noodles until they are well coated.
  • Then toss in vegetables.
  • Garnish with pepper and cheese.
  • VARIATIONS: - add 1/2 c Parmesan cheese to Pesto

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