Pesto Chicken Primavera Recipes

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PESTO CHICKEN PRIMAVERA



Pesto Chicken Primavera image

This is easy and quick. People will think you slaved over a hot stove all day long--you don't have to tell them any different.

Provided by southern chef in lo

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb angel hair pasta
1 (7 ounce) container refrigerated sun-dried tomato pesto, divided
1 lb boneless chicken breast, cut into strips
2 tablespoons olive oil
1 red bell pepper, seeded and sliced thin
1 orange bell pepper, seeded and sliced thin
1 small red onion, peeled and chopped
1 zucchini, quartered and sliced

Steps:

  • Cook the pasta according to box directions. Toss the cooked pasta with 3 tablespoons of pesto sauce, put on platter and cover to keep warm.
  • Salt and pepper the chicken strips, heat the olive oil over medium high heat and cook the chicken for five minutes in the hot oil; remove chicken set aside.
  • In the same pan, cook the peppers and onions for 8 minutes, add the zucchini and cook 8 minutes more. Return the chicken to skillet and top the pasta with the mixture and remaining pesto; toss.

Nutrition Facts : Calories 353.1, Fat 9.6, SaturatedFat 2.2, Cholesterol 36.3, Sodium 42, Carbohydrate 45.8, Fiber 2.8, Sugar 3, Protein 19.9

PESTO PENNE PRIMAVERA



Pesto Penne Primavera image

This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.

Provided by Mikey's Kitchen

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 8

Number Of Ingredients 16

1 cup fresh basil leaves
2 cloves garlic, minced
¼ cup pine nuts
½ cup Parmesan cheese
¼ cup olive oil
2 tablespoons lemon juice
4 cups mini penne pasta
1 tablespoon olive oil
1 tablespoon olive oil
¼ cup pine nuts
1 cup chopped asparagus
½ cup sliced zucchini
½ cup sliced Kalamata olives
½ cup diced roasted red pepper
½ cup chopped sun-dried tomatoes
½ cup grated Parmesan cheese

Steps:

  • Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.
  • Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.
  • Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.4 g, Cholesterol 8.8 mg, Fat 20.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 412.6 mg, Sugar 3.1 g

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