BHG Delish Dish

Stirring Up Ideas In The Kitchen

pesto

Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a delicious pasta recipe today. Pesto Chicken, Tomatoes, and Carrots with Parmesan Noodles – this Better Homes and Gardens’ recipe is definitely a winner! You’ll love all the flavors in this Mediterranean style pasta dish! The chicken breast is sliced into smaller bites and each bite is coated in delicious basil pesto, and the pasta is generously tossed both in basil pesto and finely shredded Parmesan cheese – so good!

Pesto Chicken with Parmesan Pasta and Tomatoes

And, it takes only 30 minutes from start to finish – perfect choice for busy cooks! The recipe uses common ingredients easily found in most pantries. I used store-purchased pesto, which worked great. Homemade basil pesto will work even better, of course!

Pesto Chicken with Parmesan Noodles and Tomatoes

Just take a look at the easy recipe instructions – there are basically 3 simple steps to making this recipe. Cook the carrots, chicken, then add pesto and toss to coat. Add a few halved grape tomatoes if you like:

Pesto Chicken with Parmesan Noodles and Tomatoes

Toss cooked pasta with butter and pesto, then combine the cooked chicken, the veggies, and the pasta together:

Pesto Chicken with Parmesan Noodles and Tomatoes

Mix everything together, and sprinkle with Parmesan cheese right before serving:

Pesto Chicken with Parmesan Noodles and Tomatoes

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The only real change I made to this recipe is that I added 1 cup of grape tomatoes (halved). I actually saw them on the photo for the original recipe even though they were not listed in the ingredients’ list – they are a great addition!

- I used regular spaghetti pasta instead of angel hair pasta. Use gluten-free pasta to make this dish gluten-free.

- I ended up using more pesto than what the recipe calls for. I used at least 8 tablespoons of it.

- I sliced chicken breast into small bite-size pieces, and then cooked the sliced chicken in butter until no longer pink, per recipe instructions.


Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.

Here are three reasons why you should include veggie noodles in your diet:

1. Low in Calorie

2. Higher in Fiber

3. Gluten Free

 

When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.

 

Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.

 

 

I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.

 

Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.

 

 

Granted, pumpkin is technically a fruit, but this recipe was just too good to pass up! Minimalist Baker‘s Homemade Pumpkin Pasta takes comfort food to a whole new level.

 

Inspiralized does it again! This Caprese Beet Noodle Pasta looks simply exquisite!

 

 

Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.

 

 

Eat Drink Paleo‘s Show Off Paleo Lasagna is how you WANT homemade lasagna to taste.

 

 

Beyond Ramen‘s Sweet Potato Gnocchi with Sage and Brown Butter gives your grandma’s age old recipe a run for its money.

 

 

With The First MessSpaghetti Squash Noodle Bowl + Lime Peanut Sauce recipe, you won’t need store-bought pasta.

 

I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!

 


Pasta and peas family dinner

We got a bag of fresh snap peas in our CSA share last week and while they are completely delicious eaten raw, I knew that my young daughter would love them lightly cooked. Sweet, crunchy, and refreshing, fresh snap peas are one of her favorite veggies. And when paired with pasta and pesto, they make one of our favorite family meals. We love this recipe for Pasta and Peas since it’s an almost perfect 30-minute summer dinner.

fresh snap peas

Here are the simple adjustments that I made based on what we had available:

  • The recipe calls for fresh shell peas, but I used snap peas instead since that’s what we have on hand.
  • Instead of ditalini pasta, I used our favorite gluten-free penne.
  • I left all of the snap peas whole, instead of blending some into the pesto mixture as the recipe says, and increased the amount of basil to make sure there was enough sauce.
  • I skipped the prosciutto to make it a vegetarian dinner.

Pesto pasta ingredients

The prep for this recipe is easy since you make a pesto while the pasta is cooking—which means that it’s ideal for a fast weeknight dinner. I could see making similar versions of this with green beans or zucchini instead of snap peas as the summer goes on, and maybe using some bacon in place of the prosciutto on nights when we want a little meat.

It may seem surprising that a 3-year-old likes pesto, but my daughter has happily eaten it almost since she started eating solids. She likes regular basil pesto like this one, spinach pesto, and even pesto made with garlic scapes. I am sure it has something to do with the fact that I usually serve pesto on pasta, which is her favorite food of all time, but she also seems to really enjoy the flavor. It’s a pretty handy way to serve up green veggies without her even really noticing it!

Pesto pasta and snap peas

Find the full recipe for Pasta and Peas here and try it for your family this summer.


Fun fact, today is National Bologna Day. Another fun fact, there are very few bloggers who have tried to use this lunch meat in creative ways. But I thought I’d celebrate the holiday by sharing some great lunch sandwiches and wraps! I hope you enjoy!

I just love the look of these Bacon Chicken and Arugula Sandwiches from Jo Cooks! So pretty and so healthy!

I have died and gone to heaven. Really. A cheesy-gooey heaven. Kirbie’s Cravings has made my dreams come true in this Grilled Macaroni and Cheese Sandwich.

Lighten up a traditional egg salad with Damn Delicious‘s Greek Yogurt Egg Salad! Yum!

I just love the flavors in pesto. Combine them with a hearty tomato and slice of mozzarella and you can’t go wrong! The Pioneer Woman shows how to make your own pesto in this great Pesto, Tomato and Mozzarella Sandwich.

Follow the Yellow Bliss Road to these Easy Baked French Dip Sandwiches! Perfect for a Saturday in front of the big game!

Happy finger-licking!

Grace


I love making pasta salads when entertaining because it’s easy to make a lot, not too pricey, filling, and they are great at room temperature. This pasta salad recipe is nicely balanced with beans and greens, and a store-bought pesto makes it so easy! I adapted BHG’s Italian Pesto Pasta Salad recipe by adding kale and pecans.

I pull the kale off the stalks and shred them into pieces by hand. After boiling the pasta, I throw the kale in that same pot, with a bit of olive oil, and saute´ briefly until wilted and bright green. I then toss the hot pasta with the greens, canned beans and pesto.

Chopped green scallions and toasted pecans can be sprinkled over the top before serving, or mixed in, for an extra crunchy kick.

This dish is great served warm or at room temperature, and is easily made ahead.

For the full recipe, click here. I simply substituted kale and pecans for the suggested arugula and pine nuts. The dish could also be made vegan by leaving out the cheese and using a dairy-free pesto. It could easily be made with gluten-free pasta as well. Enjoy!

Recipe adaptation and photos by Erin Gleeson for The Forest Feast, a cookbook and food blog inspired by living in a cabin in the woods. 


Hi! I’m Brandy from the blog Nutmeg Nanny. I’m a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. This means I love everything from roast chicken to kimchi.

Grilled Vegetable Gyros with Arugula Mint Pesto

Growing up we always had meat as our main dish. My father was an avid hunter so the freezer was always stocked. When I moved away to New York I started experimenting with meatless meals and found a new love in roasted and grilled vegetables. That’s why I knew when I saw the recipe for Pesto Veggie Gryro I had to give it a try! Who doesn’t love a main dish that includes directions to smother the entire thing in pesto? Hello delicious!

Grilled Vegetable Gyros with Arugula Mint Pesto

I read through the recipe and even though I liked it as is I couldn’t help but make a few changes. I love making homemade pesto and have made a few on the blog as well. My personal favorite was beet green pesto but my husband puts his vote in for my garlic scape pesto. Either one is delicious in my book! For this pesto I knew I wanted to add a little mint because I have been using it like crazy is almost every single dish I have been making. It brings such a lovely fresh flavor to almost any dish. Don’t worry if you’re not a fan of mint. Fresh mint doesn’t leave a strong peppermint flavor like most things that are flavored with mint oil. I also decided to throw in a little extra arugula into the pesto because the peppery bite seemed to balance to the brightness of the mint.

Sadly I couldn’t find Halloumi cheese like in the original recipe so instead I used some salty feta. While I think the use of grilled cheese sounds lovely I was perfectly happy with the feta addition.

Grilled Vegetable Gyros with Arugula Mint Pesto

Trust me, if you’re looking for a way to add a little more vegetables to your life you have to give this recipe a try. It’s the perfect combination of smokey grilled vegetables, salty feta and flavor packed pesto. Plus I wrapped it up in a mini pita bread so it automatically gets a gold star in my book. Who doesn’t love mini food?

 


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