Ingredients for Walnut Pesto Chicken With Garlic And Parmesan
- 2 cups packed fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/2 cup walnuts
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb boneless, skinless chicken breasts
- 1 lb egg noodles
- 1/2 cup water
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How to Make Walnut Pesto Chicken With Garlic And Parmesan
- Combine 2 cups packed fresh basil leaves and 1/2 cup walnuts in a food processor. Pulse until finely chopped.
- Add 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse a few more times.
- With the food processor running, slowly drizzle in 1/4 cup olive oil until a smooth pesto forms.
- Stop and scrape down the sides of the food processor with a spatula.
- Add 1/2 cup grated Parmesan cheese and pulse until well combined.
- If using frozen chicken, add 1 lb boneless, skinless chicken breasts to a pan with 1/2 cup water. Cook over medium heat until thawed and cooked through (about 10-15 minutes). Dice into 1-inch cubes.
- Add 1 clove minced garlic to the chicken pan during the last few minutes of cooking for added flavor.
- Bring a large pot of salted water to a boil. Add 1 lb egg noodles and cook according to package directions until al dente (about 6-8 minutes).
- Drain the noodles and chicken. Add the pesto and toss everything together until well coated. Serve immediately and enjoy!
- (Optional) Garnish with extra Parmesan cheese and fresh basil leaves.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
10g
Fat
65g
Carbs
28g
