Recipe: Delicious Chicken Bacon Caesar Pasta

Chicken Bacon Caesar Pasta.

Chicken Bacon Caesar Pasta You can have Chicken Bacon Caesar Pasta using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken Bacon Caesar Pasta

  1. Prepare 3 of boneless skinless chicken breasts, diced.
  2. It’s 1 lb. of bacon, diced.
  3. Prepare 1 lb. (16 oz.) of pkg. angel hair pasta.
  4. It’s 1/2 cup of chicken broth.
  5. Prepare 1 bottle (16 oz.) of Caesar dressing.
  6. You need 1/2 cup of grated parmesan cheese.
  7. Prepare 1 Tbsp. of Mrs. Dash Lemon Pepper seasoning.
  8. Prepare 1 Tbsp. of parsley flakes.
  9. You need 1 tsp. of garlic powder.

Chicken Bacon Caesar Pasta step by step

  1. Cook diced chicken along with half of all the seasonings in olive oil until thoroughly cooked; set aside..
  2. Cook diced bacon until thoroughly cooked..
  3. Remove bacon to drain on plate covered with paper towel. Leave 2 Tbsp. of bacon grease in pot..
  4. In pot with 2 Tbsp. reserved bacon grease, add in the chicken broth and caesar dressing and remaining half of seasonings..
  5. Bring to a low simmer and then add in parmesan cheese..
  6. Mix in cooked chicken and bacon..
  7. Cook pasta as directed on package; drain and return to pot..
  8. Add in sauce mixture and stir/blend well with tongs..
  9. Enjoy!.

Easiest Way to Prepare Delicious Creamy Walnut Pesto Linguine with Chicken and Zucchini

Creamy Walnut Pesto Linguine with Chicken and Zucchini.

Creamy Walnut Pesto Linguine with Chicken and Zucchini You can cook 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

  1. You need 1/4 cup of walnut halves.
  2. Prepare 1 of packed cup basil leaves.
  3. It’s 3 cloves of garlic.
  4. You need 1/2 cup of freshly grated parmesan cheese.
  5. You need 1/3 cup of extra virgin olive oil.
  6. It’s 4 of chicken breast halves.
  7. Prepare 2 of zucchini, cut into 1/2 in slices and quartered.
  8. You need 1 lb of dry linguine.
  9. You need 1/2 cup of whipping cream.

Creamy Walnut Pesto Linguine with Chicken and Zucchini step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..