Grilled Chicken and Pesto Farfalle

  • ronpauliegirl Posted: 11/25/08
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    Incredibly delicious! I halved the recipe and still have lots of leftovers. I added some sliced mushrooms to the butter and garlic, and added more as I whisked in the last of the milk and half and half. Didn't have fresh basil, but it was still great! Will probably add less grated cheese at the end- half the amount should be more than fine. I used non-fat half and half and the sauce was still super creamy. Would definitely make this for friends and family.

  • shaftermee Posted: 07/26/09
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    Quite tasty. I threw some zucchini on the grill with the chicken and that added nice additional flavor (and nutritional value). Next time I think I'll grill up some red bell peppers too. The whole family loved this dish and we're enjoying the leftovers too (makes a LOT even though I tried to cut it in half).

  • MichelleS Posted: 08/05/10
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    Ok normally I do not do write about how recipes should not appear in cooking light if they are not truely light dishes. But on this one I just do not agree with the ingredients. Pesto and half and half are so full of calories and fat, even if you use small amounts. I really think this recipe can be lightened by using either evap milk or fat free half and half and MUCH less cheese. 2 cups??? I would just sprinkle the cheese over the top of each plate after it is prepared. Sorry CL, I am a registered dietitian and wouldn't call this a light recipe.

  • bakingamie Posted: 03/03/10
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    This was really delicious, I liked that the cream sauce was flavorful, but not heavy. I also added roasted asparagus to the dish.

  • Shgoodwin Posted: 11/28/08
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    Best pasta recipe ever. I halved the recipe b/c this makes a lot. I used home-made pesto and also added one zuccini to the pan. Always try to find a dish that everybody eats, and this one was it. Husband, two teenagers and one little one gobbled it up. Highly recommended.

  • lindseyjayne Posted: 06/21/09
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    I used 1/2 cup fat free half and half and 1/4 cup regular and a little bit less butter to try and lighten the calorie/fat count a bit. It still tasted very creamy but just a bit on the blander side - I'll try it with all fat free half and half and a little bit more pesto mix and a bit more salt next time. I also used almost a full jar of roasted red peppers (about 2 whole peppers) instead of the tomatoes and they were great.

  • heidimotsch Posted: 07/21/10
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    this was awesome - the best pesto recipe i've ever had! i made a few minor changes: fat-free milk, fresh pesto, and 1/2 of the half and half being fat-free. it was like a luscious pesto alfredo. here's the quick easy fresh pesto recipe: 3c basil leaves, 2 minced garlic cloves, 2T toasted pine nuts, 1/4c parmesan, 1/4t salt, 1/4c warm water, 2T olive oil - puree in food processor.

  • StceceMD Posted: 01/03/09
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    Absolutely outstanding, kind of a pesto Alfredo. The recipe seems very straightforward but truly tastes like something you could charge $13-15 for in a restaurant. My modifications: sauteed zucchini and bell peppers and removed from pan before sauteeing garlic, and mixed in with chicken in final step (I also omitted the tomatoes).

  • abndgrrl Posted: 02/17/09
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    So very good. I made it according to the recipe, and everyone loved it. I brought left overs to work, and everyone there demanded the recipe. It makes ALOT, so next time I would either half the recipe, or make to have half for our family and bring half to a potluck or for friends. It was great the next day and the day after, although you have to reheat slowly so you don't break the sauce. Very good!

  • happygirl05 Posted: 05/21/09
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    I really liked this dish. It was in the magazine as an easy entertaining dish. I don't know if I would say that it would be easy for entertaining but it sure tasted good. I will make this again. It would be good to use leftover grilled chicken. I also forgot to save the water from pasta. It wasn't a big deal.

  • cataloger Posted: 06/15/09
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    I really liked this recipe, but I'm already a pesto fan. My husband wasn't as excited about it, but he ate it anyway. I liked the combination of Alfredo and pesto. It would taste really good with shrimp, too.

  • cheftami Posted: 12/23/09
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    I made this for my adult son's birthday/Christmas party this week. Everyone just loved it. I will definitely make this again, but in a smaller quantity. I served it with glazed carrots. I grilled the chicken a couple of days before and put it in a low oven to warm it up while preparing the rest of the dish.

  • 8stringfan Posted: 10/17/09
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    Very, very good. I used whole-wheat cork-screw pasta and added a couple of grilled zucchini that I cut into some large julienne strips. You could also saute some chopped zucchini and toss then in with the dish. Personally I think adding the zucchini made a good dish even better. I grilled the chicken because it was a nice day and I just enjoy grilling, but honestly, it doesn't really matter - the grill flavor doesn't come through in the final dish and grilling the things over charcoal adds to the cooking and prep time. I could have used sauteed breasts or just used some shredded rotisserie chicken and it would have tasted the same (if I make this in the winter I will likely try the rotisserie route). Sauce is good, added basil is a great addition. I used Classico's bottled pesto and highly recommend it. When you look on the ingredients label, it appears closer to what you would find in a freshly made pesto than the other options that I saw on shelves at Giant and Whole Foods. Sauce is quite good and my general impression is that this is a wonderful recipe as it is, but could also be used as a basis for any number of variations such as using shrimp and other veggie combos.

  • Hallie5 Posted: 08/04/10
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    This is really good. It comes together quickly once you have all the prep work done. The recipe makes a lot, so I alway half it for my family of 4.

  • evamiller Posted: 02/22/10
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    Yummy. My guests loved it. I would add more vegetables to this next time like asparagus and broccoli. This recipe feeds 8-10. Tastes even better next day.

  • tshone Posted: 10/02/10
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    One of my favorites! I like to add spinach to the sauce and it tastes great!

  • JessicaLuu Posted: 09/19/10
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    There wasn't enough sauce for the amount of pasta, but I don't think I would want there to be, because the sauce was very bland. Overall the dish was a one note, and not worth making again when Cooking Light has so many other wonderful recipes.

  • Mleigh Posted: 05/13/11
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    This was a hit. I halved the recipe but may have used slightly more pesto than was called for because I was trying to use up the end of a container. I used half the amount of cheese that was called for (even after halving the recipe). I used skim milk because that is what was in the fridge. I didn't add the pasta water. Usually I try to stick to the recipe as written because that's the only way to make sure the nutrition information is correct, but in this case I just limited myself to a 1-cup serving accompanied by a big salad and called it a day. One last note, it looked like the sauce was going to separate (heat too high? Too much pesto?) but it did come together in the end. This dish rocketed up to the top of the charts on the fiance's list so it will definitely be in the regular rotation.

  • Savanna1986 Posted: 07/09/11
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    This was so good and really easy to make. My husband and I love pasta and we were so glad we found such a yummy quick recipe. I followed the recipe to the letter the first time I made it and it was fantastic. When I made it the second time I used only 1 pint of cherry tomatoes and instead of the 2nd pint I added 1# of sauteed mushrooms (which I only sauteed in cooking spray and a little bit of seasoned salt). Once I mixed the sauce and pasta and meat & veggies, I poured the pasta into 2 9"x13" Pyrex dishes and topped them with parmesan cheese (per recipe) and some shredded fresh mozzarella. Then I baked them for about 10 minutes at 450 (while I was baking my garlic bread). It was so good, and the leftovers are lunch today. I almost think they are better the second time around.

  • valariedk Posted: 08/24/11
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    I tend to follow the recipe exactly the first time around, and everyone was right....This makes a LOT of pasta. I didn't mind, though, because it was awesome! The sauce was creamy and light, just the right amount of pesto. This will definitely go into rotation! I froze the leftovers and look forward to trying it again the second time around.

  • Zelda21 Posted: 08/23/11
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    This just did not work well for me. I stuck with the directions given and all was great until I added the cup of parmesean to the sauce. Instead of melting nicely, it just turned the sauce to clumps. I have made several other sauces that call for a parmesean addition like this and been fine, so think it has to do with something in the mix of items. I will try it again, but use something else for thickening and not add any cheese to the sauce.

  • cashelton Posted: 09/26/11
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    This recipe is in the medium range as far as difficulty. But it was all worth it. The main thing is to have all the prep work done and all you have to do is grab what you need next. I've never used pesto in a jar, but it was great. We made more than enough, but we'll eat it for leftovers the next two days. I will definitely make this again for my family. It was a hit!

  • guerillafemme1 Posted: 12/13/11
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    This was fantastic and I will be making it again. Good to have all items prepped before you start cooking and I used rotisserie chicken so I didn't have to cook my own. Also, I didn't have 4 cups of tomatoes and because I prefer variety I used 1 cup each: tomatoes, brown mushrooms, zucchini, artichoke hearts. Didn't need the extra cheese on top as there was enough in the sauce. Yum!

  • DuNeika Posted: 01/30/12
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    This dish is easy and great. I tweaked it a bit, seasoning the chicken with more than just salt and pepper, I used a blend of spices. Only other thing to add is that the tomatoes taste better sauteed, prior to dumping them in the dish. I will be making this again!!

  • kristyandcraig Posted: 05/20/12
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    I made this recipe for my family and it was very delicious. I added some chopped green peppers and broccoli, and will probably try some more veggies in the future with this dish. I would also make some changes to the recipe next time to make it healthier. This recipe isn't terrible for you but it definitely is not the best. I would cut out the butter completely and just use a little olive oil instead. I would also use fat-free half and half like some of the other reviewers suggested. And I will make only 12-16 oz of farfelle next time, because 20 oz was way too much pasta! All in all I loved the flavors of this recipe and it went straight to my cookbook, but I will continue to play with the ingredients to improve it.

  • twinsucf Posted: 04/03/13
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    This is one of our family's favorite recipes! So delicious!! I don't usually grill the chicken- I bake it, sautéed it and have even used rotisserie chicken in a pinch. Also, I use skim milk and whole wheat farfalle.

  • Whygal Posted: 08/31/12
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    I had a difficult time trying to decide how to rate this recipe. When I first read the recipe it sounded rather bland but I did make it using several of the suggestions posted by other viewers. In addition, I was making this for just my husband and me so I had to tweak the ingredient amounts. I used one chicken breast, approx 6 oz. I cooked 4 ounces of farfalle. I used olive oil rather than the butter and I only had skim milk and fat free half and half. (I did add a touch of cornstarch to the milk and half and half combo). I deleted the tomatoes and instead had my husband grill a small zucchini cut in half lengthwise and then sliced and a whole red pepper cut into bite sized pieces in the grill wok. I did follow the technique for the sauce adding the grilled chicken, vegetables and 2/3 c thawed, frozen peas. We enjoyed this pasta dish and I am going to try other vegetable combinations. The pesto (I made my own) gave the sauce a wonderful flavor.

  • sukeedog Posted: 07/28/12
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    This is consistently phenomenal - we've made it many times. I normally use shredded rotisserie chicken, out of pure laziness, and sometimes I use half grape tomatoes and half roasted red peppers. I've used skim milk and/or fat-free half-and-half in a pinch, too - can't tell the difference. Also I use romano instead of parm, just personal preference. Leftovers are great!

  • VirginiaLaurie Posted: 08/06/12
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    Delicious recipe! Next time, I will add frozen peas.

  • SileasC Posted: 07/25/12
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    It was really tasty and my guests loved it with an italian leafy side salad, French bread and Spanish alioli (garlic mayo). Like most people I didn't use tomatoes and swapped them for button mushrooms which I seasoned and tossed lightly for a few minutes in oil and butter. I made the meal for 8 not 10 and reduced the quantities accordingly. However, if I make it again I would make the sauce as per the recipe for 10 and the pasta for 8 (ie one 500 gram packet (about 16 ounces) of farfalle). HINTS: Being British, I thought other Brits may like to know that half and half is - half quantity of whole milk and half quantity of single cream. A cup is just about 8 ounces (8.32). All purpose flour is plain flour. Having discovered a cup is about 8 ounces, I was slightly confused where the recipe says "2 cups (8 ounces) shredded Parmesan cheese" I deduced it was a total of 8 ounces - 4 ounces goes into the sauce and 4 ounces is available to sprinkle on top of the finished dish.That worked well

  • maggieelms Posted: 05/31/12
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    This is one of my families favorite dinners. I use a rotisserie chicken to make it faster. I have tweaked it also using fresh asparagus and have even added spinach. I always use fat free half and half but I am going to try plain non fat greek yogurt the next time.

  • Vicuska Posted: 07/15/13
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    Excellent pasta dish! I also added some grilled zucchini, and I omitted the cheese from the top, and I halved the pasta in the recipe.

  • mandofan Posted: 04/28/14
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    This was very good, but grilling the chicken is completely unnecessary - it adds no noticeable flavor and complicates the dish. That said, if you do grill, you should consider grilling a couple of zucchini and tossing them into the past as it is a VERY worthwhile addition. Otherwise, this works just as well with rotisserie chicken from the supermarket. (10-10-09)

  • KellyMongini Posted: 06/27/13
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    Very tasty! Added sundried tomatoes, mushrooms and broccoli and was delish! I'll definitely make this again!

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