Grilled Chicken Rigatoni With Pesto Alfredo Sauce Recipes

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GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE



Grilled Chicken Rigatoni With Pesto Alfredo Sauce image

This is one of my favorites. Great with a crusty loaf of french bread! Would also be tasty with shrimp or scallops instead of the chicken. You can adjust the amount of red pepper flakes to your liking. The cooking time is for the rigatoni. I give directions for grilling the chicken with an indoor grill, but you can grill or cook the chicken any way you prefer.

Provided by ChipotleChick

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breasts
2 cups 2% low-fat milk
3 tablespoons unsalted butter
3 tablespoons flour
6 tablespoons fresh grated parmesan cheese
1/8 teaspoon white pepper (or black)
1/4 cup prepared pesto sauce
1/8 teaspoon red pepper flakes
1/4 cup dry julienned sun-dried tomato
1 tomatoes, chopped
2 garlic cloves, crushed
1 lb rigatoni pasta
1 tablespoon olive oil
salt, to taste

Steps:

  • Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
  • Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
  • Melt the butter in a medium saucepan over medium heat.
  • Slowly whisk in the flour until smooth and pasty.
  • Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
  • Add the sundried tomatoes.
  • Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
  • Add the pesto sauce and mix well.
  • Sprinkle the parmesan in, and whisk.
  • Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
  • Remove from heat, and add salt to taste.
  • Pour over rigatoni, mix and serve!

PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN



Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken image

Grilled chicken, mushrooms, red bell pepper, artichoke hearts, tomatoes, black olives and cheese-filled tortellini in a rich, creamy pesto-alfredo sauce!

Provided by Wildflour

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 (8 ounce) cont. fresh sliced mushrooms
1 teaspoon minced garlic
1 small red bell pepper, julienned
1 (20 ounce) package cheese-filled tortellini, fresh or frozen, cooked
1 (1 lb) jar alfredo sauce, or homemade
1/4 cup prepared basil pesto
1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
1 (2 1/4 ounce) can sliced black olives
1 tomatoes, drained and chopped
fresh grated parmesan cheese
chopped fresh basil or parsley

Steps:

  • Grill chicken breasts til done, julienne, cover and set aside.
  • In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
  • Meanwhile, cook tortellini til done, drain.
  • Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
  • Heat over low heat til heated through.
  • Pour onto serving platter.
  • Top with fresh grated parmesan cheese.
  • Garnish top with fresh chopped basil or parsley.
  • *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.

Nutrition Facts : Calories 815, Fat 21.6, SaturatedFat 8.4, Cholesterol 198.8, Sodium 942, Carbohydrate 79.5, Fiber 8.6, Sugar 4.4, Protein 76.1

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