Pesto Chicken Pâté Recipes

PESTO PASTA WITH CHICKEN

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 oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

PESTO CHICKEN PâTé

Steps:

• Line 2-cup bowl or mold with plastic wrap. Arrange basil leaves in bowl on plastic wrap. Place chicken, pesto and mayonnaise in food processor. Cover and process until smooth.
• Spoon pesto mixture into bowl, pressing firmly.Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Turn bowl upside down onto serving plate; remove bowl and plastic wrap. Garnish with bell pepper strips. Serve with crackers.

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!

PESTO CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread pesto on each chicken breast.
• Layer tomatoes on top of the chicken.
• Top with mozzarella cheese.
• Bake for 40 minutes.
• Enjoy!

CREAMY PESTO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

PESTO CHICKEN STRATA

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain., In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts and garlic. In another bowl, whisk eggs, milk and remaining oil, salt and pepper., In a greased 13x9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.

PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

PESTO PASTA CHICKEN BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
• Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
• Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.

CREAMY PESTO CHICKEN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.