Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Heat a large skillet and then add the butter and oil. Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn. Add the wine and the chicken broth and season with the salt and pepper. Reduce in half, stirring occasionally. Add cream and pesto and incorporate well. Lower the heat and add 1/4 of the cheese, stir well. Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta. Toss well and serve. Accent well with the remaining cheese.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling. Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat. Stir in 1/2 cup parmesan cheese until melted.
Yield 2 Servings Number Of Ingredients 8 Steps:
- Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.
Time 15m Yield 10 Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water. Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.
Time 30m Number Of Ingredients 6 Steps:
Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.
Time 50m Yield 8 Number Of Ingredients 14 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Time 45m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat the oil and brown the chicken 2 or 3 minutes each side. Turn the heat down and saute the chicken for 20 minutes until cooked. Remove to a dish to keep warm and rest. Deglaze the pan with the wine and then reduce by half before adding the cream and pesto sauce. Bring back to a gentle boil stirring. Check the seasoning. Arrange the chicken on warm plates and spoon over the sauce.
Number Of Ingredients 7 Steps:
Directions: Prep Time: 5 mins Total Time: 15 mins 1 Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling. 2 Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat. 3 Stir in 1/2 cup parmesan cheese until melted. Read more: http://www.food.com/recipe/pesto-cream-sauce-287975#ixzz1J3F4FaKS
