PESTO CHICKEN AND RICE
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
- Add the rice and cook, stirring, until it is toasted, about 2 minutes.
- Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
- Bring a medium saucepan of water to a roaring boil.
- Meanwhile, fill a small bowl with ice water. Set aside.
- Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
- When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
- Remove the basil from the ice water and squeeze out excess water.
- Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
- Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.
PESTO CHICKEN AND RICE BAKE
This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
- Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
- Bake in the preheated oven for 30 minutes.
- Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 40.4 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 1.9 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 1116.5 mg, Sugar 2.7 g
LAZY PESTO CHICKEN AND RICE
I created this one night when I was looking for a lot of flavor, but wanted something really quick to put together. On my plate, I melt mozzarella cheese on it. I love cheese, but the rest of my family isn't into it.
Provided by StephPage
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Spread rice in the bottom of the baking pan. Layer chicken on top.
- Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil.
- Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil until Parmesan cheese is melted and browned, about 5 minutes.
Nutrition Facts : Calories 406 calories, Carbohydrate 46.2 g, Cholesterol 44.7 mg, Fat 15.5 g, Fiber 0.9 g, Protein 18.7 g, SaturatedFat 4.9 g, Sodium 892.1 mg, Sugar 3.6 g
CHICKEN PESTO AND RICE
I don't really know what to call this because I made it up and it was great! I wanted to come on here and record it so I would remember the magic and hopefully you can to.
Provided by rusted_essence
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- bring 2 c water 3 T butter garlic and onion powder salt and pepper to a boil.
- Add 1 c rice and half medium onion chopped
- Bring to boil cover and simmer 20 minutes.
- Steam carrots seasoning with salt and pepper and dotting with butter.
- Brown Chicken breasts in hot skillet with 3 T butter.
- Salt and Pepper both sides of chicken.
- add onions and cook til chicken is done and onions are transluscent.
- stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side.
- remove from heat and slice into strips.
- make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots.
- garnish the mound with onions and feta.
- Enjoy!
Nutrition Facts : Calories 1175.8, Fat 60.9, SaturatedFat 33.3, Cholesterol 214.9, Sodium 2243.2, Carbohydrate 116.2, Fiber 9.6, Sugar 13.9, Protein 43.6
CREAMY PESTO CHICKEN AND RICE
Found this recipe on the back of a box of Success Rice and thought it sounded wonderful!
Provided by Ellen Bales
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- 1. Prepare the rice according to package directions.
- 2. In a large, non-stick skillet, heat oil over medium-high heat. Saute onions and garlic until tender. Stir in peas and chicken. Add cream cheese; stir until melted.
- 3. Stir in the broth, cream, and pesto. Add parsley and Parmesan cheese. Mix well, stirring until heated through. Remove from heat and fold in the hot rice. Garnish with pepper to taste.
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