Time 10m Yield 4 to 6 as a side dish Number Of Ingredients 7 Steps:
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
Time 55m Yield 4 Number Of Ingredients 13 Steps:
Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 3-quart saucepan over medium heat; add garlic. Cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat. Stir basil, avocado and tomatoes into garlic in sauce-pan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.
Time 1h30m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Time 45m Number Of Ingredients 13 Steps:
Heat oven to 400 degrees F. Brush chicken generously with olive oil and season with desired spices. I sprinkled salt, pepper, garlic powder, dried basil, and cayenne pepper over top. Place chicken equally-spaced on greased baking sheet and cook for 15-20 minutes, or until chicken is completely white throughout and internal temperature reaches 165 degrees F. Cut chicken into small pieces and set aside. Bring a large pot of water to a boil and add salt. Add penne and cook for 11 minutes, or until your preferred doneness. While the pasta is cooking, prepare sauce. Add basil leaves, garlic, and nuts to a food processor and pulse so the basil and nuts are well broken up. Add olive oil, lemon juice, avocado flesh, and salt and pepper and process until sauce is creamy. Once the pasta is done, drain cooked penne with a colander and return pasta to the pot. Add sauce, Parmesan cheese, and chicken and stir so that everything is combined. Serve while warm.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cook angel hair pasta according to package directions. Turn on food processor and drop garlic down feed tube. Stop the processor and add basil, nuts, cheese and salt and pepper. Pulse until finely chopped, then with motor running, add oil gradually through tube until blended. Drain pasta and reserve some of cooking water. Toss pasta with the pesto, then add tomatoes. If mixture is too thick, add a little cooking water. Can be served hot or cold.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until no longer pink; drain. Remove and keep warm., In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender., Drain pasta; serve with chicken mixture. Sprinkle with additional cheese.
Time 10m Yield 4 servings. Number Of Ingredients 8 Steps:
Cook pasta according to package directions. Meanwhile, for pesto, in a blender, combine the oil, cream cheese, garlic and basil; cover and process until smooth., Drain the pasta and transfer to a serving bowl. Top with tomatoes and pesto; sprinkle with mozzarella and Parmesan cheeses.
More about “angel hair pasta with chicken and avocado pesto recipes”
Time 20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Prepare Angel Hair Pasta to pkg. directions and drain. In a large skillet heat olive oil. Saute onion and garlic. About 2 minutes. Add tomatoes and pesto. Add salt and pepper, continue to cook until hot. Add cooked pasta, Parmesean cheese, garlic salt and lemon pepper. Toss and Serve.
