Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy walnut pesto linguine with chicken and zucchini. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Creamy Walnut Pesto Linguine with Chicken and Zucchini is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Creamy Walnut Pesto Linguine with Chicken and Zucchini is something that I have loved my entire life. They are nice and they look fantastic.
Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. I made pesto earlier in day and used walnuts instead of pine nuts cause I had in my pantry. I also added the zest of the lemon I squeezed.
To begin with this particular recipe, we must first prepare a few components. You can have creamy walnut pesto linguine with chicken and zucchini using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:
- Make ready 1/4 cup walnut halves
- Get 1 packed cup basil leaves
- Take 3 cloves garlic
- Get 1/2 cup freshly grated parmesan cheese
- Make ready 1/3 cup extra virgin olive oil
- Prepare 4 chicken breast halves
- Take 2 zucchini, cut into 1/2 in slices and quartered
- Get 1 lb dry linguine
- Prepare 1/2 cup whipping cream
This pasta, served with a peppery arugula salad, is high on my list of favorite weeknight meals. Walnut pesto is common along the Ligurian coast, where basil pesto also originated. I like to vary this sauce. Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that I am going to need you to just rub that chicken with pesto and brown it on the stovetop??? then, you'll whip up an evaporated milk flavor-bomb concoction, add it to.
Steps to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:
- 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.
Learn how to make Linguine with Creamy Chicken and Walnuts. Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta! Add chicken and cook until juices run clear.
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