what is a good PESTO for chicken, i need something healthy, quick and easy?

Answer 1

This is my favorite recipe which I have from cooking light...simple and way lighted than commerical pesto recipes. Enjoy!

2 cups loosely packed basil leaves
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon coarsely chopped walnuts
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Combine all ingredients in a food processor; process until smooth.

Yield: 3/4 cup (serving size: 2 tablespoons)

NUTRITION PER SERVING
CALORIES 54(75% from fat); FAT 4.5g (sat 1.2g,mono 2.3g,poly 0.9g); PROTEIN 2.4g; CHOLESTEROL 4mg; CALCIUM 74mg; SODIUM 279mg; FIBER 0.7g; IRON 0.6mg; CARBOHYDRATE 1.2g

Answer 2

Pesto Chicken Florentine
Submitted by: Jamie
Rated: 5 out of 5 by 144 members Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Yields: 4 servings
"Spinach, chicken and pasta smothered in a glorious pesto-"
INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken
breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry

Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne
pasta
1 tablespoon grated Romano
cheese
DIRECTIONS:
1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Answer 3

PESTO CHICKEN & PEPPER WRAPS
2/3 cup pesto sauce - * see note
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds chicken breast or thighs - boneless and skinless
2 red bell pepper - stemmed, seeded - halved
5 flour tortillas (8 inch)
5 slices mozzarella cheese
5 lettuce leaves
orange slice
red and green chiles
fresh basil sprigs

*NOTE: You can use homemade or store-bought pesto sauce. If using frozen pesto, thaw before using.
Combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl. Add chicken; toss to coat. Cover and refrigerate at least 30 minutes. Remove chicken from marinade; discard marinade. Grill chicken over medium-hot briquets about 4 minutes per side until
chicken is no longer pink in center, turning once. Grill bell peppers, skin sides down, about 8 minutes until skin is charred. Place bell peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Cut chicken and bell peppers into thin strips.
Spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce. Roll tortillas to enclose filling. Garnish with orange slices, chiles and basil sprigs. Makes 5 wraps. Each wrap: 481 cal; 40g fat.
Source: Great Barbecues by Kingsford

Answer 4

Ingredients
1/2 cup spinach, minced
1- 2 cloves of garlic, minced
1/2 cup fresh basil (you can try cilantro or parsley)
1/4 cup toasted pine nuts (or walnuts)
1 tbs parmesan cheese
3 tbs olive oil

Directions
Pour all ingredients in a blender and puree until smooth.

Answer 5

tomato basil sounds kinda yummy

Answer 6

what christy said, thats what i do also

Answer 7

RAGU