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Before you jump to Creamy Walnut Pesto Linguine with Chicken and Zucchini recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.
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We hope you got insight from reading it, now let’s go back to creamy walnut pesto linguine with chicken and zucchini recipe. To make creamy walnut pesto linguine with chicken and zucchini you only need 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:
- Use walnut halves
- Take packed cup basil leaves
- Provide garlic
- Provide freshly grated parmesan cheese
- You need extra virgin olive oil
- You need chicken breast halves
- You need zucchini, cut into 1/2 in slices and quartered
- Use dry linguine
- Get whipping cream
Steps to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:
- 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.
Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce.
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