saute cubed chicken in touch of olive oil and garlic on med-high heat. When chicken is cooked add pesto sauce. Turn down heat and make sure chicken is well coated in pesto sauce.
meanwhile, cook pasta as directed.
add alfredo sauce to pesto chicken and keep heat low.
once pasta is cooked and drained, add to sauce.
casserole dish.
Season chicken breasts with salt, black pepper
Cook rigatoni as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
sta and Chicken:
Bring
o stretch the recipe, add cooked rice to the chicken, and if
Separate chicken from bones and chop or
or 2 minutes.
Brown chicken meat with onion and garlic
edium-high heat.
Cook chicken in hot oil for 6
rain and toss with the pesto to coat evenly.
Season
Combine pesto and vinegar in a small bowl. Brush 1/2 over chicken and tomatoes. Reserve remainder.
Preheat a lightly greased grill plate over high heat. Cook tomatoes for 2-3 mins, until just softened. Set aside. Add chicken and cook for 6-8 mins, until cooked through and browned. Set aside, cover and let rest for 5 mins then slice thickly.
Combine tomatoes, chicken and baby arugula in a large bowl. Add oil and remaining pesto and toss to combine. Serve immediately.
igh heat. Add the ground chicken and cook, stirring with a
In a medium bowl, stir chicken and pesto together.
Stir in bell pepper and salt and pepper to taste.
Layer lettuce, onion and cheese on bottom half of each foxaccia square.
Spread each with about 1/2 cup chicken mixture and top with another piece of focaccia.
To serve, halve each sandwich diagonally.
TIP: Some prepared pesto is drier than others, so if chicken mixture appears dry, stir in the Tbs. of olive oil.
separate bowl, combine the pesto, 1 cup of the Cheddar
ll marinade ingredients together, except chicken, to a food processor and
To make the pesto, put the basil, parsley, pine
Preheat the oven to 400\u00b0F. Place all the vegetables in a large roasting pan. Add the oil and season to taste. Toss well to coat.
Combine the chicken and pesto in a large bowl. Arrange chicken on the vegetables in the roasting pan. Roast for 35-40 mins or until chicken is cooked and vegetables are tender. Garnish with the basil and serve.
Season chicken breasts (I like to use McCormick's Grill Mates Montreal Chicken Seasoning) and grill. Allow to cool slightly and slice into strips.
Cook pasta. Drain.
Cook peas according to package.
Stir the pesto and feta into the cooked, drained, hot pasta. Toss with the hot cooked peas and chicken strips. Sprinkle with Parmesan cheese.
Saute the onion and bacon until the onion is soft (about 5 minutes).
Add the garlic and cook another couple of minutes.
Add the chicken and mushrooms and cook until the chicken turns white.
(about 10 minutes), stirring frequently.
Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
Add the pesto and the crean and cook until heated through.
Add the Parmesan and stir through along with the green onion tops.
Serve over the cooked pasta and offer extra Parmesan cheese.