Linguine Pesto with Italian Chicken Strips Recipe
Linguine Pesto with Italian Chicken Strips Recipe photo by Taste of Home

Linguine Pesto with Italian Chicken Strips Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Linguine Pesto with Italian Chicken Strips in Simple & Delicious July/August 2009, p31

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.

This recipe pairs well with a light white wine.

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Reviews for Linguine Pesto with Italian Chicken Strips

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 31, 2014

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!

MY REVIEW
Reviewed Aug. 12, 2013

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.

MY REVIEW
Reviewed Jan. 3, 2012

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!

MY REVIEW
Reviewed Aug. 23, 2011

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.

MY REVIEW
Reviewed Jun. 13, 2011

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!

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