Chicken pesto pasta recipes
Our top 3 of 3 Chicken pesto pasta recipes
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Pesto Chicken and Pasta Salad
-
Chicken & Mushrooms with Pasta and Pesto
-
Zesty Chicken with Pesto Pasta Salad
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Ingredients
- 2 chicken breast fillets
- 1 tsp. olive oil
- 4 tbsp. pine nuts
- 150g pasta shells
- 0.5 red onion, sliced
- 225g cherry tomatoes, halved
- 175g cucumber, deseeded and cut into sticks
- 120g Italian salad leaves
- DRESSING
- 1 tbsp. olive oil
- 2 tbsp. pesto sauce
- 1 tbsp. red wine vinegar
Method
- 1 Heat a griddle pan. Pour the olive oil into a small pan, then use a brush to brush both sides of the chicken with a little oil, season well. Cook the chicken breasts on the griddle for 15-20 mins, turning once until golden brown on the outside and cooked through. Thinly slice.
- 2 Meanwhile, cook the pasta in boiling salted water for 8-10mins or until just cooked and still ‘al dente'. Add the pine nuts to the remaining oil in the small pan and cook over a low heat for 2mins or until golden brown and toasted. Drain on kitchen paper.
- 3 Drain the pasta in a colander then run under the cold tap until the pasta is cold. Drain then place in a large bowl. Add the chicken pine nuts, onion, tomatoes and cucumber. Mix all the dressing ingredients together and toss into the salad bowl. Season to taste. If liked, the salad can now be refrigerated for up to 2 hours until required.
- 4 Just before serving, add the salad leaves and toss again to mix.
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Tips
diced chicken breast can be used but thigh is much tastier. If the consistency is too dry for you you can add a little single cream along with the Pesto.
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Add commentIngredients
- 10 Chicken thighs - diced (approx 1kg)
- 400g Pasta ( any type )
- 1 onion chopped
- 3 Cloves garlic. crushed
- 250g Mushrooms. chopped
- 290g jar Sacla Pesto (red or green)
Method
- Sauté onion and garlic in olive oil.
- Add half the chicken and cook until golden, put rest of chicken in another pan and cook until golden (takes too long in one pan)
- Whilst chicken is cooking, put pasta on to cook.
- When chicken cooked put in one pan, add mushrooms and sauté.
- Drain cooked pasta, add full jar of Pesto to pasta pan, put pasta back on top of pesto, add chicken and mushrooms and mix well.
- Serve with grated cheese.
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Ingredients
- 5 tbsp. Heinz Salad Cream
- 1 tbsp. Extra virgin olive oil
- 2 large Garlic cloves. crushed
- 1 Zest of lemon
- 4 Chicken breasts or 8 drumsticks
- 300g Fresh penne pasta
- 4 tbsp. Green pesto
- 100g Pitted black olives
- 100g Drained sunblush or sundried tomatoes in oil. chopped
- small handfull Basil. shredded
Method
- 1. Mix the oil with garlic and lemon zest, season well and coat the chicken. Cover and chill for at least 1 hour or until needed.
- 2. Meanwhile cook the pasta according to the pack instructions, drain and cool under cold running water.
- 3. Mix the pasta with 5 tablespoons Heinz Salad Cream, pesto, olives, tomatoes, basil and season well. Cover and chill until needed.
- 4. Cook the chicken on the barbecue over grey coals turning occasionally, allow 15-20 minutes for the chicken breasts or 25 minutes for the drumsticks, ensuring the juices run clear when the meat is pierced with a sharp knife.
- 5. Brush the chicken with 2 tablespoons Heinz Salad Cream a minute or so before the end of cooking.
- 6. Serve the chicken with the pesto pasta salad.
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