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Linguine Pesto with Italian Chicken Strips Recipe
Linguine Pesto with Italian Chicken Strips Recipe photo by Taste of Home
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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 cup: 539 calories, 23g fat (10g saturated fat), 63mg cholesterol, 485mg sodium, 58g carbohydrate (3g sugars, 4g fiber), 29g 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Linguine Pesto with Italian Chicken Strips

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (9)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
dinterlande User ID: 1900187 223173
Reviewed Mar. 20, 2015

"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!"

MY REVIEW
cctp1016 User ID: 1672997 168642
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
hchambers User ID: 7140928 67357
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
valanddansmith User ID: 988113 168641
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
cherstad User ID: 2390261 163004
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
o2badragon User ID: 4269339 94725
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!"

MY REVIEW
violet1275 User ID: 3201265 163002
Reviewed May. 2, 2011

"I did not care for this at all. The bread crumbs made it "gluey"."

MY REVIEW
TheChristmasLady User ID: 5117022 118126
Reviewed Feb. 6, 2011

"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."

MY REVIEW
devilgrrl User ID: 5356323 164941
Reviewed Dec. 7, 2010

"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."

MY REVIEW
padeneau User ID: 4464920 148984
Reviewed Nov. 14, 2010

"Very delicious! Add a little more cheese and pesto with less breadcrumbs then its not so sticky and dry."

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