How to Cook Yummy Creamy Walnut Pesto Linguine with Chicken and Zucchini

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. I also added the zest of the lemon I squeezed.

Walnut pesto is common along the Ligurian coast, where basil pesto also originated. I like to vary this sauce. Cook linguini according to package directions. You can have Creamy Walnut Pesto Linguine with Chicken and Zucchini using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Creamy Walnut Pesto Linguine with Chicken and Zucchini

1. 🢂 1/4 cup of walnut halves.
2. 🢂 1 of packed cup basil leaves.
3. 🢂 3 cloves of garlic.
4. 🢂 1/2 cup of freshly grated parmesan cheese.
5. 🢂 1/3 cup of extra virgin olive oil.
6. 🢂 4 of chicken breast halves.
7. 🢂 2 of zucchini, cut into 1/2 in slices and quartered.
8. 🢂 1 lb of dry linguine.
9. 🢂 1/2 cup of whipping cream.

Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta. Learn how to make Linguine with Creamy Chicken and Walnuts. Stir pesto, chicken and cheese into linguine mixture; cook over medium heat until thoroughly heated. Grilled Chicken, Sausage, Onions and Peppers over Linguine.

instructions Creamy Walnut Pesto Linguine with Chicken and Zucchini

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

We love this easy Linguine with Creamy Walnut Sauce, based on a dish we ate near Genoa. Just throw the mascarpone and other sauce ingredients It was the same trip where we first tried pesto. Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated. Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that I am going to need you to just rub that chicken with pesto and brown it on the stovetop… then, you'll whip up an evaporated milk flavor-bomb concoction, add it to.