Creamy Walnut Pesto Linguine with Chicken and Zucchini
Creamy Walnut Pesto Linguine with Chicken and Zucchini

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, creamy walnut pesto linguine with chicken and zucchini. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have creamy walnut pesto linguine with chicken and zucchini using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:
  1. Prepare 1/4 cup walnut halves
  2. Take 1 packed cup basil leaves
  3. Prepare 3 cloves garlic
  4. Get 1/2 cup freshly grated parmesan cheese
  5. Get 1/3 cup extra virgin olive oil
  6. Take 4 chicken breast halves
  7. Make ready 2 zucchini, cut into 1/2 in slices and quartered
  8. Take 1 lb dry linguine
  9. Make ready 1/2 cup whipping cream
Steps to make Creamy Walnut Pesto Linguine with Chicken and Zucchini:
  1. Put a small pan on medium heat and add the walnuts. Let the nuts toast for 2 minutes, shaking the pan often to move them around. Add the nuts to a food processor along with the basil, garlic, parmesan and olive oil. Add a pinch of salt and pulse a dozen or so times until the pesto reaches a uniform and just slightly chunky consistency.
  2. Cover the chicken breasts between sheets of cling film or parchment paper. Use a kitchen mallet, rolling pin or small heavy pot to pound the breasts until they're 1/2 to 3/4 inch thickness.
  3. Add a splash of veg oil to a large pan on medium-high heat. Season the chicken breasts with salt and pepper and sear them in the pan, about 4 to 5 minutes per side depending on thickness. Remove the chicken to a plate to rest and wipe the pan clean. You'll need it again shortly. Put a large pot of salted water on high heat for the pasta.
  4. Put the pan back on high heat and add a fresh splash of veg oil. Add the zucchini and fry until they start to caramelize and soften just a little, about 3 or 4 minutes. Season with salt and freshly cracked pepper. While you're cooking the zucchini, cook the linguine according to the package directions.
  5. Drag the cooked pasta from the pot to a large mixing bowl. Add 3 or 4 tablespoons of pesto as well as the cream, then toss to coat. If the pasta's too thick, add a ladle or so of the pasta cooking water. Plate the linguine, and top with the chicken breast and zucchini.
  6. Transfer any leftover pesto to a small container and top with a little extra virgin olive oil. Keep it in the fridge to be used again. Hint: it's amazing drizzled inside an omelette with a little cream cheese.

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