Chicken Pesto Linguine

My friend Melissa recently emailed me with this recipe and she had me at the word pesto!  I don't know about you, but I LOVE anything with pesto in it...yum, yum!!  This recipe did not disappoint.  The pictures don't do it justice at all.  It was easy and delish!

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Chicken Pesto Linguine

2 chicken breasts

1 teaspoon olive oil

1 tablespoon Italian seasoning

salt and pepper, to taste

1/2 cup water

12 oz. linguine

1 cup chicken stock

1/2 cup Parmesan cheese 

1 teaspoon basil

1 teaspoon parsley

1 teaspoon lemon juice

2 tablespoons butter

1/4 to 1/2 cup pesto, to taste  (I went for the full 1/2 cup!)

1/4 to 1/2 cup toasted pine nuts or walnuts

Preheat oven to 350.  Toss chicken, oil, and Italian seasoning.  (This is the only part of the recipe that I would change.  I thought there was way too much Italian seasoning.  I would do much less the second time around. there are so many other flavors in the end that you don't need this.)  Add 1/2 cup water to pan and bake for 30 minutes, or until cooked through.  Cook linguine according to package directions and set aside.  Remove chicken from oven and cool.  Pull into small strips.

 Bring chicken stock, Parmesan cheese, basil and parsley to a simmer.

 In a large serving bowl, toss lemon juice, butter, pesto, pine nuts, cooked chicken, and chicken stock mixture until coated.

 Allow flavors to combine for 5-10 minutes and serve warm.

Mmm...this was so good!  Enjoy!  :)

Dijon Chicken Linguine with Mushrooms and Toasted Almonds

I have one word to say about this recipe...AMAZING!!!  It really is simply amazing.  You MUST make this soon...it is fantastic!  There are a few steps, but it isn't hard at all.  It moves pretty quick, so just set all of your ingredients out with all of your measuring spoons and you will be ready to go.  This recipe definitely tastes restaurant quality!  I got it from Rock Recipes and will definitely be back to try more of their recipes.  YUMMY!!

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Dijon Chicken Linguine with Mushrooms and Toasted Almonds

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts (I just used 3)
1 cup mushrooms (I used more than a cup because I heart mushrooms!)
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season

1/2 cup toasted slivered almonds

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.  (I had to scoop out the garlic after a few  minutes because it was becoming too brown.  Next time I will add the garlic at the very end when the chicken is almost done.)

Remove chicken from pan and hold in a warm oven.

 Add 4 oz white wine to the pan and simmer until volume is reduced by  half.

Then add 2 cups whipping cream, 3 tbsp Dijon mustard and salt and pepper to season.  Simmer until sauce thickens enough to coat a metal spoon.  (This didn't take long.)

 Return Chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. 

 Serve over cooked linguine. Sprinkle with toasted slivered almonds.

I'll say it again, this is seriously AMAZING! Enjoy!  :)

Chicken Pasta Salad

I don't know about you, but I STRUGGLE with what to eat for lunch every day.  BIG.TIME!  I'm not a sandwich person, unless it is from someplace yummy, so I normally end up eating something random for lunch.  Last week I remembered a recipe that my friend Jessica used to bring to school when someone on our team had a birthday.  It is so yummy and crazy easy.  I decided to make it for dinner one night and then munch on it for lunch for several days.  Best idea ever!  I will definitely be doing this more often!

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Chicken Pasta Salad

1 package rotini noodles cooked and drained (I use the garden kind with the different colors...makes it pretty...because you know, that is important!)

2-3 cups rotisserie chicken, shredded

1 can chopped tomatoes, drained

1 can chopped tomatoes with basil, oregano, and garlic, drained

1 (3 oz) can chopped ripe olives (I'm not an olive fan, so I leave these guys out!)

1 bunch green onions, chopped (I did about 6)

1/2 cup shredded Parmesan cheese (I did a full cup)

Italian dressing to taste

Ready for EASY...mix all ingredients together!  Seriously, it doesn't get any easier than that!!  I usually let it sit overnight before serving...it seems to just get better. 

I do have to mention that this makes a TON, so it is great for a lunch with the girls or even a shower.  It lasted us DAYS!  Enjoy!  :)