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“This dish came together by chance one night when I was scrambling to get a meal together. It’s one of the best pasta entrees I make and is incredibly fast and tasty!” Beckie Perez - Port Washington, Wisconsin
This recipe is:
Quick
Nutritional Facts 1-1/2 cups equals 539 calories, 23 g fat (10 g saturated fat), 63 mg cholesterol, 485 mg sodium, 58 g carbohydrate, 4 g fiber, 29 g protein.
Originally published as Linguine Pesto with Italian Chicken Strips in Simple & Delicious July/August 2009, p31
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 03, 2012 by valanddansmith
This did have great flavor, but like some of the other reviewers said, it was dry and sticky... Had a hard time combining all of the ingredients, so I added about half a cup of water to try to loosen it up, but it didn't help much... I think leaving the bread crumbs out alltogether, or just sprinkling them on top of each individual portion, would work out much better... Oh, and just add the frozen corn to the pasta during the last minute or two of cooking - that will solve the problem of the cold corn!
Reviewed on Aug. 23, 2011 by cherstad
Very tasty (and easy!) recipe, but I also agree that it turned out a bit dry and sticky. I will omit the breadcrumbs next time I make this. I may also try substituting peas for the corn as a variation.
Reviewed on Jun. 13, 2011 by o2badragon
I would make again with my adjustments. I cut up two chicken breasts into small chunks & cooked in Italian dressing (did not add the cooking dressing to the dish, just scooped out the chicken, but then added more dressing to the pasta for the tang). I doubled the linguine. 2 cups Italian cheese, 1 cup parmesan on top. 2 cans drained & rinsed corn. 2 jars of pesto. No breadcrumbs.Cooked the linguine and chicken separately. Then combined everything into a 9x13, baked at 350 for 25 minutes until cheese had melted. Big hit at the pot luck!
I would make again with my adjustments. I cut up two chicken breasts into small chunks & cooked in Italian dressing (did not add the cooking dressing to the dish, just scooped out the chicken, but then added more dressing to the pasta for the tang). I doubled the linguine. 2 cups Italian cheese, 1 cup parmesan on top. 2 cans drained & rinsed corn. 2 jars of pesto. No breadcrumbs.
Cooked the linguine and chicken separately. Then combined everything into a 9x13, baked at 350 for 25 minutes until cheese had melted. Big hit at the pot luck!
Reviewed on May. 02, 2011 by violet1275
I did not care for this at all. The bread crumbs made it "gluey".
Reviewed on Feb. 12, 2011 by gretcheepoo
I thought it was okay. I simply did not enjoy the taste of cold corn. It was completely thawed, but still cold. I would make it again, but I'd have to heat the chicken & corn to see if it made a difference.
Reviewed on Feb. 06, 2011 by TheChristmasLady
Thanks for the comments. Extra cheese, less crumbs did the trick. Simple and tasty. I never used purchased pesto before....how easy was that. I usually make my own.
Reviewed on Dec. 07, 2010 by devilgrrl
This dish is amazing! I wasn't sure if i'd like it but i love it! Yes, it is a bit sticky but i added more cheese & also added some garlic powder for more taste. All the flavors together are so delicious! My 2 year old loved this as well.
Reviewed on Nov. 14, 2010 by padeneau
Very delicious! Add a little more cheese and pesto with less breadcrumbs then its not so sticky and dry.
Reviewed on Oct. 29, 2010 by bcolombo
Perfect weeknight meal...very quick to make. It tasted great but I agree with another cook's comment that it was a bit sticky and dry.
Reviewed on Oct. 28, 2010 by hburnette1
It was a good dish, but dry and sticky. Is there something I can add to fix that?
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