Best Little Italy Linguine With Chicken Pesto And Pine Nuts Recipes
LITTLE ITALY LINGUINE WITH CHICKEN, PESTO AND PINE NUTS
Make and share this Little Italy Linguine With Chicken, Pesto and Pine Nuts recipe from Food.com.
Provided by ButterflyVioletta
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.
- Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked through.
- Remove from oven and let cool. Pull it into small strips.
- Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
- Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.
Nutrition Facts : Calories 363.9, Fat 11.7, SaturatedFat 5.3, Cholesterol 40.8, Sodium 249.6, Carbohydrate 44.4, Fiber 1.9, Sugar 1.7, Protein 19
LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
- Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.
LINGUINE WITH PESTO & PINE NUTS RECIPE - (4.1/5)
Provided by lisaS
Number Of Ingredients 7
Steps:
- chop onion and garlic and saute with olive oil until onions are soft. add jar of pesto sauce. simmer on medium low to heat for a few minutes,stirring on occasion ad set aside. boil pasta,al dente. drain pasta and pour back into pot add pesto sauce and mix well,add pine nuts and toss serve with Parmesan cheese if you like
PERFECT PESTO PASTA
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Basil Parmesan Pine Nut Quick & Easy Summer Soy Free Peanut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
- Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
- Divide pasta among bowls. Top with shaved Parmesan.
- Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.
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