Linguine Pesto with Italian Chicken Strips Recipe
- 8 ounces uncooked linguine
- 1 package (6 ounces) ready-to-use grilled Italian chicken strips
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 3/4 cup frozen corn, thawed
- 1 jar (3-1/2 ounces) prepared pesto
- 1/4 cup seasoned bread crumbs
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1. Cook linguine according to package directions; drain. Add the chicken, cheese, corn, pesto, bread crumbs, red pepper flakes and pepper. Toss to coat. Yield: 4 servings.
1-1/2 cup: 539 calories, 23g fat (10g saturated fat), 63mg cholesterol, 485mg sodium, 58g carbohydrate (3g sugars, 4g fiber), 29g protein
Reviews for Linguine Pesto with Italian Chicken Strips
"I used fresh chicken breast cut into strips, tossed in garlic, italian seasoning, montreal chicken seasoning and sauteed in oil until no longer pink. I did add about 1/2 cup of italian dressing as it was near the end of cooking. As suggested from other reviews I saved a large mug of water from the pasta which I definitely needed and I omitted the bread crumbs. This dish was moist and flavorful!"
"I marinated fresh chicken in Italian dressing first then cooked on my griddle. The dish was a little dry so a little liquid added would help but very yummy!"
"This was a quick dinner to put together. I cooked up my own chicken breast in a balsamic vinaigrette instead of using store bought strips. I also changed the cheese to half Parmesan and half Cheddar and because this does tend to be a dry dish, I added white wine to loosen it up a bit. It also added nice flavor. You could also reserve some of the water the pasta was cooked in and use that to help loosen the sauce a bit."
"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!"
"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."
"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 did not care for this at all. The bread crumbs made it "gluey"."
"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."
"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."
"Very delicious! Add a little more cheese and pesto with less breadcrumbs then its not so sticky and dry."
"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."
"It was a good dish, but dry and sticky. Is there something I can add to fix that?"
"This completely surprised me. I didn't expect it to be as delicious as it was. My husband and I both loved it. Try this - you'll be glad you did!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.