Pesto Chicken Mostaccioli Recipes

PESTO-CHICKEN PENNE CASSEROLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

PESTO PASTA WITH CHICKEN AND TOMATOES

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.

ONE POT CREAMY PESTO CHICKEN PASTA

Steps:

• Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
• While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
• Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
• Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
• Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
• If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

PESTO CHICKEN PENNE

Steps:

• For the pesto: Place the basil, Parmesan, pine nuts, garlic, green chile and some salt and pepper in a food processor. Blend until smooth and well combined. Add the oil in a steady thread until you have a thick pesto. Transfer to a sterilized jar and cover with a layer of olive oil to seal. Store in the fridge until needed.
• For the chicken and penne: Cook the penne in the boiling water to al dente, according to the package directions.
• Meanwhile, heat 1 tablespoon of the pesto oil in a large saucepan and saute the garlic for 1 minute. Add the chicken strips, dried Italian herbs and some salt and pepper and fry until almost cooked through, around 5 minutes. Add the cherry tomatoes and cook for a further 2 minutes.
• Drain the penne and rinse briefly in cold water. Add to the saucepan with enough pesto to coat the pasta and chicken. Add the lemon zest and juice and mix. Finish with Parmesan shavings and basil leaves, and serve while still warm.

PESTO CHICKEN MOSTACCIOLI

Steps:

• Cook mostaccioli and chicken according to package directions.
• Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese.
• Chop chicken and drain pasta.
• Add to cheese micture.
• Toss to coat.
• Transfer to two gresed 11X7 baking dishes (dishes will be full).
• Combine bread crumbs and butter. Sprinkle over top of casseroles.
• Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.

PESTO CHICKEN MOSTACCIOLI

Steps:

• Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese., Chop chicken tenders and drain mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11x7-in. baking dishes (dishes will be full). Combine bread crumbs and butter; sprinkle over the top., Bake, uncovered, at 350° for 25-30 minutes or until golden brown.,