How to Make Yummy Creamy Walnut Pesto Linguine with Chicken and Zucchini
Creamy Walnut Pesto Linguine with Chicken and Zucchini. Drag the cooked pasta from the pot to a large mixing bowl. If the pasta's too thick, add a ladle or so of the pasta cooking water. Plate the linguine, and top with the chicken breast and zucchini.
Put a small pan on medium heat and add the walnuts. Add the nuts to a food processor along with the basil, garlic, parmesan and olive oil. Creamy Zucchini Pesto Pasta with Chicken Recipe. You can have Creamy Walnut Pesto Linguine with Chicken and Zucchini using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Creamy Walnut Pesto Linguine with Chicken and Zucchini
- It's 1/4 cup of walnut halves.
- It's 1 of packed cup basil leaves.
- It's 3 cloves of garlic.
- It's 1/2 cup of freshly grated parmesan cheese.
- It's 1/3 cup of extra virgin olive oil.
- It's 4 of chicken breast halves.
- Prepare 2 of zucchini, cut into 1/2 in slices and quartered.
- It's 1 lb of dry linguine.
- It's 1/2 cup of whipping cream.
Last night there was just a slight chill in the air enough so that it was But back to the pasta. Creamy Walnut Pesto Linguine with Chicken and Zucchini instructions. Put a small pan on medium heat and add the walnuts. This simple dish combines yummy spinach noodles (you can use any high fiber noodle) with chicken, homemade pesto, and zucchini.
Creamy Walnut Pesto Linguine with Chicken and Zucchini instructions
- Put a small pan on medium heat and add the walnuts. Let the nuts toast for 2 minutes, shaking the pan often to move them around. Add the nuts to a food processor along with the basil, garlic, parmesan and olive oil. Add a pinch of salt and pulse a dozen or so times until the pesto reaches a uniform and just slightly chunky consistency..
- Cover the chicken breasts between sheets of cling film or parchment paper. Use a kitchen mallet, rolling pin or small heavy pot to pound the breasts until they're 1/2 to 3/4 inch thickness..
- Add a splash of veg oil to a large pan on medium-high heat. Season the chicken breasts with salt and pepper and sear them in the pan, about 4 to 5 minutes per side depending on thickness. Remove the chicken to a plate to rest and wipe the pan clean. You'll need it again shortly. Put a large pot of salted water on high heat for the pasta..
- Put the pan back on high heat and add a fresh splash of veg oil. Add the zucchini and fry until they start to caramelize and soften just a little, about 3 or 4 minutes. Season with salt and freshly cracked pepper. While you're cooking the zucchini, cook the linguine according to the package directions..
- Drag the cooked pasta from the pot to a large mixing bowl. Add 3 or 4 tablespoons of pesto as well as the cream, then toss to coat. If the pasta's too thick, add a ladle or so of the pasta cooking water. Plate the linguine, and top with the chicken breast and zucchini..
- Transfer any leftover pesto to a small container and top with a little extra virgin olive oil. Keep it in the fridge to be used again. Hint: it's amazing drizzled inside an omelette with a little cream cheese..
A woman has shared her recipe for the best and easiest pesto pasta ever, and all the ingredients can be found at the supermarket. The woman from Sydney shared the recipe for the creamy chicken pesto salad which can be eaten hot or cold. She says the chicken and zucchini should be cooked and seasoned […] To the onions, add the garlic and zucchini, cooking a few minutes more until the zucchini starts to become tender. Then, you can add back your cooked pasta, the pesto, cream cheese, and pasta water. Stir it all together until it gets good and blended and gooey and so delicious-looking you can't wait any longer.
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