How To make Chicken with Broccoli& Walnut Pesto
1/2 Recipe Fricasseed Chicken
- with sauce, frozen - or freshly made 2 c Broccoli florets
1/2 c Low-sodium chicken broth
PESTO:
1 c Walnut pieces
2 Garlic cloves
2 Anchovy fillets
2 tb Grated Parmesan cheese
1/4 c Olive oil
1 1/4 c Tightly packed fresh basil
DEFROST THE FRICASSEED CHICKEN if frozen. Place the chicken pieces, broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof casserole or Dutch oven. Cover the casserole, place it in the oven, turn the oven on to 375F and bake for 20 minutes. MEANWHILE, MAKE THE PESTO: Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive oil in a blender or food processor and process until blended. Add the basil leaves and puree to a coarse paste. Scrape the pesto into a small bowl and set aside. Place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 10 minutes. Pour the sauce over the chicken and continue to bake, uncovered, another 5 minutes. Remove the casserole from the oven and transfer the chicken and broccoli to a serving dish. Add the pesto to the sauce and mix well. Pour the creamy pesto over the chicken and serve immediately.
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Pesto Pasta with Chicken and Broccoli
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Chicken & Broccoli Tortellini
Chicken and Broccoli Tortellini is a great recipe to have on hand for weeknight dinners. Simple and healthy, your family will love this recipe and it's made in one pot for easy clean up.
Recipe:
Pasta in Pesto Sauce - How To Make Pesto Pasta | Creamy Pesto Pasta
Pasta in Pesto Sauce - How To Make Pesto Pasta | Creamy Pesto Pasta
Learn how to make most delicious Pasta in Pesto sauce. It's super easy, tasty & healthy. You can have it as a filling snack or as light dinner. A must try easy & quick pasta recipe by chef Kanak. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
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▬▬INGREDIENTS▬▬
For Pesto Sauce Preparation:
2 cups Fresh Basil Leaves
6-7 Garlic Cloves
1/2 cup Cashew/Walnuts/Pine Nuts
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
1/4 tsp Salt
1/4 tsp Pepper
4 tbsp Olive Oil
1/2 cup Olive Oil
Pasta Preparation:
2 cups Fusilli Pasta/Spiral Pasta
1 tsp Salt
2 tbsp Oil
1 tbsp Finely Chopped Garlic
Bell Peppers
Zucchini
Cherry Tomatoes
Boiled Broccoli
1/2 cup Stock
Salt
3-4 tbsp Pesto Sauce
Boiled Pasta
Fresh Basil
For Garnishing:
Chili Flakes
Herbs
Basil Leaves
Parmesan Cheese
Dash of Olive Oil
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Chicken with Creamy Pesto Sauce
Chicken with Creamy Pesto Sauce, chef Frank shows you step by step how to make it.
INGREDIENTS...serves 2
1 lg. chicken breast
1 cup basil firmly packed
2/3 cup chopped walnuts
3/4 cup + 2 TBSP olive oil
2 lg. garlic closed
3/4 cup parm cheese
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1/2lb. linguine cooked al dente.
1/2 cup julienned yellow onion
1/2 cup julienned bell pepper
1 TBSP butter
RECIPE
1. In blender or food processor combine basil, parm, walnuts, garlic and 1/2 tsp each salt and pepper.
2. Gradually add 3/4 cup olive oil. Set pesto aside.
3. Sautee broccoli until tender, set aside.
4. Sautee onions and peppers until tender, set aside.
5. Sautee chicken in 1 TBSP butter.
6. Brown the chicken then add
7. Add 1/2 cup heavy cream, reduce by 1/2.
8. With chicken, pesto, broccoli, peppers and onions in the pan add pasta plate and serve.
(Adjust salt and pepper to taste...add more heavy cream if you need more sauce, sauce is too thick or breaks)
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Stuffing a turkey breast cutlet with Pesto, Walnuts and Broccoli is a delicious idea. High in protein and great for many diets. Very easy to make and only takes 10 minutes to prepare and 40 minutes to cook. Also they reheat pretty well in the microwave so I like to bring one to work for lunch.
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