Chicken Pesto Pasta
For flavor packed weeknight dinner try this chicken pesto pasta! It’s full of flavors, fresh, quick and easy to make! Pasta is an emotion! For measurement of ingredients and other details click on the detailed recipe link shared below.
Detailed Recipe Link -
The Easiest One Pot Pasta Ever (3 Ways)
All you need is one pot and a dream when it comes to this pasta recipe. Although I'm hesitant, I'm hoping to find something special here.
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
3 Chicken Recipes in Under 30 Minutes - Perfect For Weeknight Meals
If you’re like me, you want something quick and easy to cook midweek. Check out these three easy chicken dishes which take less than 30 minutes! They’re simple, delicious and adaptable to suit what’s already in your pantry.
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Recipes
Chicken Pesto Pasta - 4 serves
- 600g thigh fillets, cut into 1cm x 4cm strips
- 3 tbsp olive oil
- 500g dried rigatoni
- 300g cherry tomatoes, halved
- 120g baby spinach
- 40g grated parmesan to garnish
- Salt and pepper to taste
- Pesto (recipe below)
Method
1. Start by placing a large pot of salted water over high heat. While the water is starting to boil, get everything else ready - cut the chicken and the tomatoes.
2. Once the water is boiling, cook your dried pasta for 10-12 minutes.
3. While that is cooking, heat the olive oil in a large pan over high heat and add the chicken and season with salt.
4. After 5-6 minutes, add the cherry tomatoes to the chicken.
5. Once the pasta is cooked, drain and reserve some of the pasta water (only use this water if you feel like the sauce is too thick.
6. Stir the pesto through the chicken and tomatoes before adding the cooked pasta and stir well.
7. Turn the heat off and stir through the baby spinach.
8. Serve with grated parmesan over the top.
Pesto
- 80g toasted pine nuts
- 2 cloves garlic
- 30g grated parmesan cheese
- 2 bunches picked basil
- Salt to taste
- 3 tbsp olive oil
- Juice of 1/2 a lemon
Method
1. Blend everything with a stick blender and you're good to go!
Chicken curry - 4 serves
- Basmati rice to serve (1 cup rice + 1.5 cups water)
- 2 brown onions, sliced thin
- 3cm piece ginger, finely grated
- 5 cloves garlic, finely grated
- 2 bunch asparagus, sliced into 0.5cm pieces
- 600g thigh fillets, cut into 1cm x 4 cm
- 1 tin tomatoes
- 3 tbsp grapeseed oil
- 1 cinnamon stick
- 7 green cardamom pods
- 1 tsp ground cumin
- 2 tsp garam masala
- 0.5-2 teaspoons Kashmiri chilli powder
- 2 tbsp greek yogurt (plus more to serve)
- Coriander to garnish
Method
1. Start by placing the rice on to cook.
2. Next, in a large heavy-based pot over high heat, add the grapeseed oil, cinnamon stick and cardamom pods, and cook this for 3-4 minutes or until fragrant.
3. Add the onions and cook them down for 3-4 minutes moving them constantly.
4. Season with salt and once they have halved in size, add the chicken.
5. Stir well and add the rest of the spices. After the spices have toasted for 2 minutes, add the tin of tomatoes and 1/3 cup of water.
6. Turn the heat to low and simmer for 3 minutes.
7. Add the sliced asparagus, stir through and simmer for another 2 minutes.
8. Turn the heat off and stir through the yogurt.
9. Serve over rice and garnish with coriander
Pan-roasted chicken breast, couscous salad and romesco - 4 serves
- 4 chicken breasts skin on
- 4 tbsp olive oil
- Salt and pepper to taste
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini diced
- 1 tsp coriander powder
- 1 tsp cumin
- 400g couscous
- Romesco sauce to serve (recipe below)
Method
1. Start by seasoning the chicken breast on the skin side, then place a large pan over high heat, add 2 tbsp of olive oil and place the chicken into the cold pan.
2. Cook the chicken in the pan until you have a nice golden colour. Then season the top with salt and pepper and place the whole pan into a 180°c oven for 10-15 minutes or until it reaches an internal temp of 70°c.
3. Cook the veg in a large fry pan with 2 tbsp of olive oil over high heat.
4. After 3 minutes, add the spices and toss, and cook for a further 4-5 minutes or until the veg is just cooked.
5. Remove from the pan and set aside to cool.
6. To cook the couscous, place it into a bowl with 1 tbsp of oil, pour over 600ml of boiling water and mix with a fork. Place a lid on the bowl and leave for 5 minutes.
7. After the 5 minutes, fluff the couscous with the fork and then mix the veg through.
8. To serve, place some of the couscous salad on the plate, then the sliced chicken breast and top with romesco (recipe below).
Romesco
- 330g jar of roasted peppers, drained
- 60g toasted almonds
- 40g sundried tomatoes
- 1 tsp smoked paprika
- Salt to taste
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
Method
1. Blend everything with a stick blender until combined.
00:00 Intro
00:20 Chicken Pesto Pasta
03:55 Chicken Curry
08:22 Chicken breast
Making The Perfect Fettuccine Alfredo (3 Ways)
Fettuccine Alfredo is obviously better when it’s homemade. But... is there a best of all-time version? Turns out... there are multiple versions.
Recipe:
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