Linguine With Chicken And Spicy Pesto Sauce
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Pecan (chopped, toasted)1 tbsp
Garlic (minced)1 cup
Pesto (purchased)340 g
LinguineDirections:
1
Heat oil in heavy large skillet over medium-high heat
2
Heat oil in heavy large skillet over medium-high heat
3
Season chicken with salt and pepper
4
Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes
5
Using slotted spoon, transfer chicken to bowl
6
Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet
7
Sauté until green onions wilt, about 2 minutes
8
Add pesto, chicken and any accumulated juices; stir to blend
9
Remove from heat
10
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite
11
Drain, reserving 1/4 cup cooking liquid
12
Bring sauce to simmer
13
Add linguine and reserved cooking liquid to sauce and toss to coat
14
Season to taste with salt and pepper
15
Transfer to large bowl
16
Sprinkle with additional cilantro
17
Serve, passing Parmesan separately
18
Season chicken with salt and pepper
19
Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes
20
Using slotted spoon, transfer chicken to bowl
21
Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet
22
Sauté until green onions wilt, about 2 minutes
23
Add pesto, chicken and any accumulated juices; stir to blend
24
Remove from heat
25
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite
26
Drain, reserving 1/4 cup cooking liquid
27
Bring sauce to simmer
28
Add linguine and reserved cooking liquid to sauce and toss to coat
29
Season to taste with salt and pepper
30
Transfer to large bowl
31
Sprinkle with additional cilantro
32
Serve, passing Parmesan separately