Thursday, August 18, 2011

Creamy Lemon-Pesto Chicken Pasta


Grilled chicken and pasta is one of our “go-to” meals. There are so many ways to mix it up that we never get bored with it. This pasta dish combines some of our favorite flavors – lemon and pesto. This dish sounds fancy, but it is very simple to make. It uses a bottled marinade and pre-made pesto. Bottled marinades are a great time-saver! They taste great, and all the work has already been done for you.

This was fantastic! The chicken was nice and juicy, and the sauce was full of great flavor. We both thought it was restaurant quality. This will be something that we make often.





Creamy Lemon-Pesto Chicken Pasta
(Printable Recipe)
4 servings

3 boneless skinless chicken breasts
1 cup bottled lemon pepper marinade (I used Ken’s)
2 tsp dried basil

2 Tbsp butter
1 tsp minced garlic
2 Tbsp flour
1 cup milk
1 tsp lemon zest
1/3 cup pesto

12 oz linguine

1 tomato, chopped and seeded

Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight)

Grill chicken for 12-15 minutes, or until done (165 degrees).

While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm.

Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well.

To serve, slice chicken into strips. Toss cooked pasta in the pesto, top with chicken and garnish with tomatoes.


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15 comments:

  1. Looks delicious! Will try this soon!

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  2. Love your recipes! The different chicken option meals are great!

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  3. I luv the way it looks. Creamy lemon sounds good to me.

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  4. Yum yum yum. Cannot WAIT to try this!

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  5. This looks delicious. Great pictures!

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  6. Made this last night and the entire family loved it--even the picky 4-year old who doesn't like "green stuff" proclaimed, "I LOVE this pasta, mommy!" Thanks for offering easy and delicious recipes!!!!

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  7. Sounds fantastic, Steph. Lemon and chicken rock together and the pesto would make this kick. Saving this one.

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  8. You made me hungry dear. Anyway it is a fantastic post and i am impressed with your work. Thanks for sharing information about plain chicken. I hope that this recipe will be tasty.
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  9. Tasted delicious! However, I would suggest not letting the linguini set aside because it tends to stick together. I would make the pesto sauce while the pasta is cooking and then mix it together with the pasta right away. Also, I would add the tomatoes to the pesto sauce so they heat up a bit. That way you don't have cold tomatoes on top.

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  10. This looks delicious but the only meat recipe I've made is chicken soup from scratch which came out great so I'm trying more meat recipes. And I have dumb question since I'm a beginner. Do I set the grill to 165 degrees and then grill for 12-15 minutes? Or do I grill at some other temperature until the chicken reaches 165 so do I need a thermometer? I have a george forman in my kitchen. Thank you.

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    Replies
    1. Cook the chicken until the internal temperature is 165. I don't use the George Forman, but I googled it and the consensus is that it should take about 8-10 minutes to cook chicken. Good Luck!!

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  11. I love pesto! need to try this:)

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