Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, creamy walnut pesto linguine with chicken and zucchini. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Creamy Walnut Pesto Linguine with Chicken and Zucchini is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Creamy Walnut Pesto Linguine with Chicken and Zucchini is something that I’ve loved my whole life. They are nice and they look fantastic.
Zucchini noodles tossed in a rich and creamy walnut pesto topped with fresh parmesan. A low-carb, vegetarian, gluten-free meal that is undeniably delicious and satisfying. Yes, I am eating entire plates of vegetables to off-set the amount of Christmas cookies I have recently consumed.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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
- Take 1 packed cup basil leaves
- Take 3 cloves garlic
- Prepare 1/2 cup freshly grated parmesan cheese
- Make ready 1/3 cup extra virgin olive oil
- Take 4 chicken breast halves
- Take 2 zucchini, cut into 1/2 in slices and quartered
- Prepare 1 lb dry linguine
- Get 1/2 cup whipping cream
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. To the onions, add the garlic and zucchini, cooking a few minutes more until the zucchini starts to become tender. Then, you can add back your cooked pasta, the pesto, cream cheese, and pasta water.
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.
Stir it all together until it gets good and blended and gooey and so delicious-looking you can't wait any longer. Heat olive oil in a large skillet over medium heat. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, milk, crumbled bouillon cube, salt, and. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
So that’s going to wrap this up for this special food creamy walnut pesto linguine with chicken and zucchini recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!