Creamy Pesto Chicken & Bow Ties
On-hand ingredients like cream of chicken soup, pasta and prepared pesto sauce combine with chicken to make a mouthwatering dinner that's on the table in 40 minutes.
Ingredients
cost per recipe: $9.96
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into cubes
can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup basil pesto
ounces (about 3 cups) farfalle (bow tie) pasta, cooked and drained
How to Make It
Season the chicken as desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot and bubbling. Season to taste.
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
Campbell's® Condensed Cream of Chicken Soup
Ratings & Reviews
September 9, 2015
If you love pesto, you'll love this!
The first time I made this, the family couldn't get enough of it! I usually double the recipe, have used half and half instead of the milk and added even more pesto. The changes I've made are to bake the seasoned chicken breasts in the oven and have baked the whole pasta-chicken-pesto mixture in the oven after adding mozzarella cheese chunks to it and shredded mozzarella on top. I sometimes add steamed broccoli and/or sautéed mushrooms. Rigatoni works well in this recipe as well.
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best dish I have ever made
this dish is one of my husbands and mine favorite dish. it is so easy to make and it taste awesome. This is my go to meal when I can't find anything else to make, if I love it in my home, you will love it in yours.
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Easy & fast meal, serve with Salad
Made recipe as is, but added two cups of frozen peas to the last six minutes of Penne pasta cooking time-- wanted some veggies & color. I don't think this recipe needs additional pesto as others have recommended. Next time I will add thinly sliced cooked zucchini to the recipe. Served it for lunch with a simple green salad. My family thought the pasta dish was good, but they did not rave about it. This is a quick & easy recipe!
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December 11, 2014
Roasted Red Peppers and Peas!
I cut my chicken up in small pieces and added roast red peppers and peas! YummO.
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September 30, 2014
Quick and delicious
I made this for my Husband and Son last night and they LOVED it! My older Son generally doesn't like when I try something new, but last night he said "you can make this again"! I did add a small jar of sliced mushrooms to this and it made it even better I think. The recipe is so simple to do and we all thought it was great.
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(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
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How to Cook Chicken Alfredo
Italian pasta has always been popular worldwide and this pasta variation is no less than mouthwatering than the others. Try out this pasta popularized by restaurateur Alfredo di Lelio in Rome.
Ingredients Edit
Steps Edit
Community Q&A
- This depends on how thick your chicken is and how you cut or slice it. In general, chicken cut into chunks takes about 15-20 minutes to finish and a butterfly-ed chicken breast will take about 30-40 minutes. If you're not sure, take a sharp knife and slice halfway into the chicken from the side on a diagonal. If it's all white, the chicken is cooked, and pink means it's still a little raw. If you're worried about ruining the presentation of a piece of meat, cut similar diagonal slices all along the side before serving. That way it looks all fancy and dinner guests might think you're more skilled than you really are.
- You don't, but you should add in something else to replace the liquid in similar amounts - water, if nothing else, but be careful combining water with hot oil!
Video Edit
Things You’ll Need Edit
Related wikiHows Edit
Make Garlic Chicken Alfredo
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ZOODLE-HÄHNCHEN-PFANNE in Käsecreme-Sauce | Low-Carb-Pasta
Geschmacklich ist diese Zoodle-Hähnchen-Pfanne eine sehr gelungene Kombination. Sie schmeckt extrem lecker – und zwar ganz unabhängig davon, ob man/frau sich Low Carb ernährt.
► Für Smartphones und Tablets – hier die neuen Rezepte von Esslust: https://goo.gl/wuUkzb
► Den Twister und andere Spiralschneider gibt es hier https://www.lurch.de/kochen/spiralen-schneiden/
► Spiralschneider für Gemüse gibt es aber auch bei Amazon: http://amzn.to/1RAvGcc
KOSTENLOS ABONNIEREN: http://www.youtube.com/subscription_center?add_user=esslust
► WEITERE REZEPTE zum Thema:
ZUTATEN für 3-4 Portionen:
• 1-2 Zucchini (insg. ca. 800 g)
• 200 g getrocknete Tomaten (in Öl)
• 500 g Hähnchenbrustfilet
• 1 Esslöffel Butter
Viel Spaß bei der Zubereitung – und dann guten Appetit! Und wenn es euch gefällt, freue ich mich natürlich sehr über “Daumen hoch”, “Abonnieren” und “Weitersagen” – DANKE!
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10 COMMENTS
Oh man, das sieht ja mal wieder super lecker aus! Kanns kaum erwarten das Rezept nach zu kochen
Klasse Rezept, das wird nachgekocht! 🙂 Wird das durch die Zucchini nicht sehr wässrig? Reicht der Käse als Bindung? 🙂
Sieht echt super lecker aus, hatte schon vor aus der riesigen Zuccini im Keller Zoodles zu machen:)) Das Rezept wird nachgemacht, aber ohne getrocknete Tomaten, dafür wird die Käsesoße angedickt👍
Ich würde die Zoodles noch vorher anbraten, da Zucchini ja ein eher "langweiliges" Gemüse sind, aber ansonsten ein klasse Rezept.
Cooles intro ich mag die Musik und das Gericht sowieso 😃👍
Oh sieht das lecker aus. Ich habe auch so eine Handkurbel, aber ich glaube, ich lege mir was größeres zu, wenn ich das Rezept so sehe * lach *
Sieht sehr lecker aus aber leider habe ich kein spiralschneider
….. Du weisst schon wie man Hähnchen richtig schreibt oder ? Egal… Sieht nicht lecker aus !!
Tippfehler im Titel: Hänchen →Hähnchen😉
Wird direkt morgen nachgekocht 😍 und die App habe ich direkt runter geladen. Habe gar nicht mitbekommen, dass es die gibt 😳
Pasta hähnchen
4 skinless, boneless chicken thighs
125g oyster mushrooms
125g chestnut mushrooms
4 rashers of smoked pancetta
2-3 sprigs of rosemary
2 anchovy fillets - finely chopped
2 jarred red peppers
small handful of black olives - recipe says stone in but I say no stones please
2 cloves garlic
1 fresh red chilli
700g passata - I only used 400 and found it to be enough, remember you can always add more
1 bunch of fresh basil
320g dried wholewheat spaghetti
30g Parmesan cheese
Cut the chicken into 1cm chunks, then put into a large frying pan with 2 tablespoons of oil and a pinch of salt and pepper.
Roughly chop the mushrooms, finely slice the pancetta, then add both to the pan with the rosemary leaves, anchovies and torn peppers.
Squash and add the olives (discarding the stones), then turn the heat up to medium-high, tossing regularly until golden.
Put the pasta into a large pan, cover with boiling salted water and cook to the packet instructions.
Squash the garlic through a garlic crusher into the chicken pan. Finely slice and add the chilli, pour in the wine and passata (I found 400g to be enough), then season to taste.
Finely grate the Parmesan. Drain the pasta, reserving half a cupful of the starchy coking water, then tip on to a platter and spoon over the sauce.
Toss together, loosening with a splash of the cooking water if needed.
überbackene spaghetti mit hühnchen-pilz-frikassee
A little guilty pasta pleasure
Nutrition per serving
Of an adult's reference intake
Jamie's Italy
Ingredients
Jamie's Italy
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- Den Backofen auf 200 °C vorheizen. Die Steinpilze in einer Schüssel mit kochend heißem Wasser (etwa 150 ml) bedecken und einige Minuten einweichen. Einen Schuss Öl in einem Topf, in den alle Zutaten hineinpassen, erhitzen. Das Hühnerfleisch salzen und pfeffern und sanft darin anbraten. Die Steinpilze abseihen – dabei das Einweichwasser auffangen – und zusammen mit dem Knoblauch und den frischen Pilzen in den Topf geben. Den Wein und durch ein feines Sieb auch das Pilzwasser dazugießen. Die Hitze verringern und das Ganze köcheln lassen, bis das Hühnerfleisch gar und die Flüssigkeit leicht reduziert ist.
Inzwischen die Spaghetti in einem großen Topf in kochendem Salzwasser gemäß der Packungsanleitung al dente kochen. Abseihen und gut abtropfen lassen. Die Sahne zum Fleisch in den Topf geben, umrühren und einmal kurz aufkochen lassen, dann den Herd abschalten. Kräftig mit Salz und Pfeffer würzen. Die Spaghetti gründlich mit der Sauce vermengen, drei Viertel des Parmesans und das gesamte Basilikum untermischen. In eine Auflaufform füllen, mit der Hälfte des noch übrigen Parmesans bestreuen und in den Ofen schieben, bis sich auf der Oberseite eine goldbraune Kruste gebildet hat und die Sauce leise blubbert. Auf einzelnen Tellern anrichten, mit bestem Olivenöl beträufeln und mit dem restlichen Parmesan bestreuen.
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Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad
Celebrate summer’s best flavors with a fresh tomato-mozzarella salad on top of crispy, pan-fried Parmesan chicken. This is one of our favorite meals ever!
I’ve been staring at my screen now for 10 minutes, all googly-eyed and unsure of what to say, like a nervous girl on a first date. I think, instead of stumbling over what I really mean to say and taking forever to get the point (like I’m doing now), I’ll just say it: Make this. Please, please make it!
To me, it just doesn’t get more simple or scrumptious than this, and if you agree, I know you’ll absolutely love this recipe. Crispy, pan-fried Parmesan chicken cutlets topped with a sweet, juicy and fragrant tomato-mozzarella salad with fresh basil and an olive oil-balsamic drizzle. Well, go ahead and slap me, I think I’m dreaming!
While I’ve made variations of this meal many times, I particularly loved the method for it found in the America’s Test Kitchen cookbook, The Best Simple Recipes. In it, they describe this mouthwatering meal as a lighter take on heavier, gooier chicken parmesan. Though chicken parmesan is still a major favorite around here, I think this light, summery meal is a great alternative and perfect for the season of swimsuits and fresh, seasonal produce.
Whip up this super-easy and delicious dinner some weeknight, or even for a dinner party, and serve it with a hunk of garlic bread and salad. I guarantee you’ll love it just as much as we did!
Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!
Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad
Ingredients:
1/2 cup all purpose flour
1 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
4 (4 ounce) chicken cutlets, 1/2 inch thick, trimmed of fat
Salt and pepper
7 Tablespoons olive oil, divided
1 1/2 cups (12 ounces) cherry tomatoes, halved
1 cup (8 oz.) fresh mozzarella, cut into bite-sized chunks
1 garlic clove, minced
1 teaspoon balsamic vinegar
2 Tablespoons finely chopped fresh basil
Directions:
Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working 1 cutlet at a time, dredge cutlets in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
Heat 3 Tablespoons oil in a 12-inch nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees) to keep warm. Repeat with 3 Tablespoons oil and remaining cutlets.
Toss tomatoes, mozzarella, garlic, balsamic vinegar, basil and remaining 1 Tablespoon oil together in a bowl. Season with salt and pepper, to taste. Transfer chicken cutlets to individual plates and top with tomato-mozzarella salad. Serve.
This looks so tasty and just like the perfect summer meal! Can’t wait to give this a try.
Love this post and recipe, Georgia! I’m still writing my next post for today and searching for words, so I know how you felt writing this post. Chicken or pork cutlets dredged in panko breadcrumbs with Parmesan cheese totally RULE! And, here, you’ve made it even better with a tomato-mozzarella salad with fresh basil and an olive oil-balsamic dressing. What’s not to love? This is going on the “Must Make for The Big Lug” list!.Gorgeous photos and thanks for sharing!
I’m ready for dinner and it’s not even 8:00am!
My first time here and I’ve enjoyed browsing through your blog. Can’t wait to try your chicken parmesan and chocolate pancakes :)
Welcome, Muna! I guarantee you’ll love both! :)
You don’t even need any words today, Georgia – the pictures are enough to make me rush to the kitchen ASAP! I want dinner – NOW! I love parmesan + chicken. To diiiiie for!
I love how colorful and comforting this dish is. My kids will love it. :)
PS… quick question. I notice you said you are using a canon t3i… same here. The macro lens you gave the link for is compatible for the Nikon camera. Do you use it with your canon too? If so… I’m buying it because your photos are spectacular. :)
HI Ramona – Thanks for your kind words, and for catching the wrong link. Here’s the correct one: http://amzn.to/11RPsBt
These look so delicious! Agreed, nothing more needs to be said about them :)
This looks healthy and so flavorful. I make a parmesan chicken in the oven that reminds me of this a little. Of course, yours looks so much prettier than mine!
This is beautiful! What a perfect summertime meal. I want it tonight!
What a fantastic meal! The salad is so colorful and I bet these flavors are so harmonious.
These look so yummy–and colorful for summer! Sometimes there really isn’t anything better than a chicken cutlet and fresh veggies. I’ll definitely be making this soon!
That beautiful salad on top of the kitchen just puts it over the top! I must serve this soon to my family, they will love the flavors!
You always have the most wonderful recipes with such inviting images.
I make breaded chicken all the time and I often serve it with a light, fresh salad to cut through the richness of the pan-fried meat. It is such a wonderful combination of flavors and textures. Perfect for summer when tomatoes are at their peak!
I love how you took a classic dish and reinvented it for summer! Now I’m staring all googly eyed. :)
I love this one from the best simple recipes – we make it all the time during the summer! Totally agree – it’s so easy to change up slightly each time : ) I’m so glad summer tomatoes are finally back!
I am notorious for scarfing down cherry tomatoes like my life depends on it! I can eat them in lieu of candy ANY day. Love them obsessively! So if I could ever trust myself to hold off from eating them all, I would totally make this dinner! It looks fantastic, Georgia.
Oh my – you could not have chosen a more perfect recipe to catch my interest – this looks amazing!
The Parm. chicken looks so crunchy and the salad…fresh and simply beautiful!
SO beautiful, Georgia! This is the kind of meal I could eat every day!
Love this meal, Georgia! It’s simple, yet so beautiful, fresh and so so perfect for summer!
I just made some chicken cutlets today for lunch too but this variation sounds delish. i love the idea of the mozzarella and tomatoes over the top of the chicken. What a great idea.
Gorgeous!! Love the super crispy chicken with the fresh salad on top! Can’t wait for juicy tomatoes from the garden!
Bookmarked! It looks fabulous Georgia.
Ok, I’m coming over to your house for dinner!
Oh yum, you don’t have to tell me twice, this looks fantastic, a perfect summer meal in my book!
So tasty and delicious :D
I’m ready to run to the kitchen right now! Love your use of sweet summer tomatoes!
Uni Homemaker says
I love parmesan chicken cutlets and this sounds absolutely fabulous! Pinning!
So when can I come over for lunch
Oh my goodness, this looks AMAZINGGG
This is totally my kind of dinner too! I love the crispy chicken paired with that light and colorful tomato salad!
A beautiful dish! So summery, fresh and flavorful.
Mmmmm….I’d love both the chicken and the salad by themselves…but together, they make a fantastic meal. Beautiful photos!
I make something like this often but mine has never looked this good. WOW
Colorful yummyness on the palate!! Perfect summer indulgence :)
Love the colors! Such a pretty dish, and looks to be mighty flavorful too. Definitely one I should make! Good stuff – thanks.
Making this! Definitely making it this week. It looks sooooo good :)
I’m staring at the screen in a trance Georgia! You should put up a caution sign: drool inducing – haha! This is the PERFECT summer dinner!
What a gorgeous dish! I’ve always had the korean-version chicken cutlets but I absolutely cannot wait to try your version with this amazing salad.
Yum! My husband would be all over this recipe.
I want to eat everything you make and this sure looks delicious! Your photos are always mouthwatering!!
I often make chicken cutlet but always Japanese style Chicken Katsu. I like this light version of chicken cutlet with tomatoes and cheese on top. More summer style and my family will definitely enjoy this!
Kari Levassar says
Cooking this tonight – can’t wait. Yuuummm : )
Yay, Kari!! I hope you love it! Let me know how it turns out. :)
This is STUNNING! Gotta love a dish with this much color. Looks fantastic :)
Hello, i made the crispy Parmesan chicken today and everyone in the family loved it! Thank you for making your instructions so easy to follow and food taste so good!
What would you recommend as a side?!
As I suggested in the post, garlic bread and salad make great sides!
Made this tonight, used cojita cheese instead of mozzarella, cause that’s all we had, and it was still amazing! Used lime basil and tomatoes from the garden. Keeper-recipe for sure!
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Gebratene Nudeln mit Hähnchen, Erbsen und Zuckerschoten im Wok
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Maggi Champignon-Rahm Hähnchen (Mushroom-Cream Chicken) 36g
Description
Ingredients
Description in German
- Fix für Rahmhähnchen mit Champignons
- Ohne Zusatzstoff Geschmacksverstärker
Ingredients in German
Instructions
Zubereitung
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Das perfekte brathähnchen
With lemon, fresh herbs & veg trivet
Nutrition per serving
Of an adult's reference intake
Jamie's Ministry of Food
Ingredients
Jamie's Ministry of Food
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- Nach allem, was ich in den letzten Jahren über Hähnchen gelernt habe, rate ich Ihnen natürlich zu einem Vogel vom Bio-Bauern oder aus artgerechter Aufzucht. Aber wenn Sie gerade nicht flüssig sind, sollten Sie im Supermarkt zumindest nach einem Hähnchen mit anerkanntem Gütesiegel Ausschau halten.
- Das Hähnchen vorbereiten
• Das Hähnchen 30 Minuten, bevor Sie es im Ofen garen, aus dem Kühlschrank nehmen
• Den Ofen auf 240 °C vorheizen
• Sie müssen das Gemüse nicht schälen, waschen Sie es einfach und schneiden Sie es in grobe Stücke
• Die Knoblauchzehen vereinzeln, aber nicht schälen
• Gemüse und Knoblauch in die Mitte eines großen Bräters geben und mit Olivenöl beträufeln
• Das Hähnchen ebenfalls mit Olivenöl beträufeln und rundum mit reichlich Salz und Pfeffer einreiben
• Die Zitrone mit der Spitze eines scharfen Messers auf allen Seiten anstechen und zusammen mit dem Kräuterbund in die Bauchhöhle des Hähnchens stopfen
• Das Hähnchen mit der Brustseite nach oben auf das Gemüse in den Bräter legen und den Bräter in den vorgeheizten Ofen schieben
• Die Hitze sofort auf 200 °C reduzieren und das Hähnchen 1 Stunde und 20 Minuten garen
• Sobald es im Ofen ist, können Sie mit den gerösteten Kartoffeln und dem Gemüse (siehe Geröstete Kartoffel, Pastinaken und Möhren) loslegen
• Das Hähnchen nach der Hälfte der Garzeit mit dem ausgetretenen Fleischsaft übergießen und gegebenenfalls etwas Wasser angießen, damit das Gemüse im Bräter nicht trocken wird
• Wenn das Hähnchen gar ist, den Bräter aus dem Ofen nehmen, den Vogel auf ein Tranchierbrett heben, in eine Lage Alufolie wickeln und mit einem Küchentuch abdecken
• Mindestens 15 Minuten ruhen lassen
• Inzwischen die Bratensauce (siehe Rezept Eine gute Bratensauce) und die Brotsauce (siehe Brotsauce) zubereiten
Das Brathähnchen tranchieren
Die Flügel an den Gelenken abtrennen (verwenden Sie das Fleisch für Ihre Bratensauce)
• Anschließend mit einem Tranchiermesser behutsam das Fleisch zwischen einem Schenkel und der Brust durchschneiden, dann das Gelenk durchtrennen
• Den anderen Schenkel genauso abtrennen
• Beide Schenkel in Ober- und Unterschenkel zerteilen und auf einer Servierplatte anrichten
• Jetzt das Tranchiermesser dicht am Brustbein entlangführen und erst die eine Hälfte des Brustfilets, dann die andere ablösen
• Die Brustfilets ebenfalls auf der Servierplatte anrichten
• Mit den Fingern das restliche Fleisch vollständig von der Karkasse lösen und auf der Platte anrichten
• Mit der dampfend heißen Bratensauce, der Brotsauce und dem gerösteten Gemüse servieren
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