Creamy Pesto Chicken & Pasta Quick Hack Recipe

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Creamy Pesto Chicken & Pasta Quick Hack Recipe

Creamy Pesto Chicken & Pasta Quick Hack

Creamy Pesto Chicken & Pasta Quick Hack. Season chicken with salt and pepper, and rub chicken with the basil pesto. Heat olive oil in a large nonstick skillet. Mix the garlic and sherry into the skillet. Creamy Pesto Chicken is easy to make and SO DELICIOUS. It's made with a cashew butter cream sauce so it's completely dairy-free. To make Creamy Pesto Chicken & Pasta Quick Hack you need 12 ingredients and 6 steps easily.

The ingredients needed to make Creamy Pesto Chicken & Pasta Quick Hack:

of Your favorite Chicken part/s
of Bottled or ready-made Pesto sauce
3-4 of garlic cloves, smashed
1/2 of red onion, sliced coarsely
1 of large or 2 small dry bay/laurel leaves
1 c of or more water
1/2 cube of chicken bullion or broth cube
of Cooked pasta
150 ml of all purpose cream (nestle or other)
pinch of peppercorns (huge pinch)
to taste of Salt
of Sprinkle of Parmesan (optional)

Steps to make Creamy Pesto Chicken & Pasta Quick Hack:

In a pot heat your water and add the bay leaves, garlic, onions, peppercorns and 1/4 of a chicken bullion cube. Add your chicken (salted lightly), thawed or 1/2 frozen. How much chicken? Depends how many are eating. How much water? Enough to submerge the chicken. Cover, turn, check until chicken is cooked (about 15-20 mins for 2 pcs of quarter chicken). Set aside when cooked.
Meanwhile while boiling chicken, cook your pasta according to package instructions. Don't forget to add salt and oil or butter in the water. Set aside when cooked.
Pesto sauce- to make it quick and easy, buy a pre-made or ready made pesto sauce from the supermarket. Normally they are in small bottles good for 2-3 servings. You can use the whole thing depending on how many are eating. If there's excess oil in the bottle, separate and pour it in a container (if u want to use it later on), no need to strain or to be exact. We need to remove the excess oil since this is a creamy sauce.
In very low heat, pour the oil-drained pesto in a pan. Add your nestle or all purpose cream and 1/4 of the remaining chicken bullion cube. Stir in the flavors. Add a few tablespoons of the chicken broth from the boiled chicken to enhance the flavor, but not too much to make it soupy. To thicken, you can add more cream. Taste and season accordingly.
Plating- plate your chicken and pasta then scoop your pesto sauce on top. OR toss it in a big bowl but ensure that your pasta is well drained as the excess water will make it soupy. Sprinkle on Parmesan cheese (the Kraft kind or cheese block kind). Enjoy!
Note: the chicken broth tastes good too, you can serve it as a side soup with a sprinkle of scallions. Or freeze and use it for a chicken noodle soup dish.

Add the chicken pieces and sauté until the chicken is slightly browned on the outside. Add chicken, whipping cream, salt, and pepper (to taste). Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Stir in the farfalle and cook until the mixture is hot. In this colorful dish, sautéed chicken, capers, and currants, and a hearty bed of orzo (studded with carrots and juicy tomatoes) come together under a drizzle of creamy basil pesto—creating a variety of exciting flavors and textures in every bite.

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