Creamy Walnut Pesto Linguine with Chicken and Zucchini. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. I made pesto earlier in day and used walnuts instead of pine nuts cause I had in my pantry. Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto.

Zucchini noodles are such a delicious alternative to pasta for those eating gluten-free or trying to stay low-carb. I find it especially helpful this time of year to incorporate a variety of light, nutritious dinners in light of all. Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture. 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

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

When chicken is done, stir in pesto sauce Cook over medium heat until thickened. Drain cooked linguine and serve chicken and sauce over top. Sprinkle with additional Parmesan cheese, if desired. Creamy Zucchini Pesto Pasta with Chicken Recipe.

Creamy Walnut Pesto Linguine with Chicken and Zucchini step by step

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..

Last night there was just a slight chill in the air enough so that it was But back to the pasta. This simple dish combines yummy spinach noodles (you can use any high fiber noodle) with chicken, homemade pesto, and. Creamy Chicken Pesto Linguine Pasta Recipe, a home made preparations. We made our own version of Pesto Linguine pasta and it's really really tasty and yummy. Now Reading Recipe: Chicken, Pesto and Zucchini Linguine.