italian dinner recipe

Simple and sensational Parmesan pesto chicken served over fresh summer pasta salad. 

Parmesan Pesto Chicken Recipe

chicken breast (2 large or 3-4 average breasts)

DeLallo Traditional Basil Simply Pesto

Parmesan cheese

Salt and pepper

Preheat the oven to 400 degrees F. Place the chicken breasts in a rimmed baking dish and pat dry with a paper towel.

Scoop 1/4 cup DeLallo Simply Pesto on the chicken and rub to coat the chicken on both sides. Sprinkle with salt and pepper, then top each chicken breast with shaved parmesan cheese.

Bake for 15-20 minutes, until the chicken is just cooked through. Allow the chicken to rest for at least five minutes. Then slice and serve over Italian Pasta Salad with Sweet Oranges, Basil and Golden Tomatoes.

A knockout dinner for meat-eaters and vegetarians alike, this rigatoni cake makes a glorious centrepiece for the table. Looking for more Italian vegetarian recipes? Take a look at this cannelloni and Swiss chard dish.

Rigatoni cake

Butter

Breadcrumbs

rigatoni pasta

basil leaves, finely chopped

hard mozzarella,

For the tomato sauce

olive oil

garlic clove, bashed

plum tomatoes

basil leaves,

You’ll also need…

20cm round, loose-bottomed

Heat the oven to 180°C/160°C fan/gas 4. Grease the prepared tin with butter and coat the base with breadcrumbs.

To make the tomato sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and sweat for 1 minute. Add the tomatoes and basil leaves, season with salt, then cover with a lid and cook for 25 minutes, stirring occasionally. At the end of cooking, discard the garlic.

Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain well and mix together with the chopped basil, half the mozzarella cubes, some black pepper, half the tomato sauce and half the grated parmesan or vegetarian alternative. Leave to cool slightly until you can handle the pasta.

Arrange the rigatoni standing upright in the prepared tin until you have filled the entire tin. Pour over the remaining tomato sauce, scatter with the remaining mozzarella and sprinkle with the remaining grated parmesan. Bake in the hot oven for 25 minutes until golden.

Remove from the oven, leave to rest for 5 minutes, then carefully remove the tin, slide onto a plate and serve scattered with the extra basil leaves and parmesan. This recipe is is from Gennaro&#8217;s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&amp;qid=1566836146&amp;s=gateway&amp;sr=8-1 >Grab yourself a copy here.

Homey Chicken and Gnocchi Recipe that cooks up in minutes in your favorite skillet! Our Chicken Gnocchi Skillet is loaded with veggies and tastes like home.

Gnocchi Recipe - Chicken Gnocchi Skillet

DeLallo Potato Gnocchi (Classic or Whole Wheat)

butter

onion

carrots (sliced)

garlic (minced)

chicken breast

sweet pepper (or red bell pepper sliced)

sweet peas

Dijon mustard

red pepper (optional)

cheddar cheese

parsley

Place a large pot of salty water over high heat  and bring to a boil. Place a skillet on another burner over medium-high heat.

Once the water is boiling... Add the butter, onions, carrots, and garlic to the skillet. Sautee for 2-3 minutes, then drop the DeLallo gnocchi in the boiling water. Stir and bring back to a boil.

Add the chicken to the skillet at the same time you add the gnocchi to the boiling water. Salt and pepper, then saute for 2-3 minutes. Add the red Italian peppers and stir.

After 3-4 minutes the gnocchi should start rising to the top. Use a skimmer to scoop the gnocchi out of the boiling water and into the skillet. Reserve the pasta water.

Now add the frozen peas, Dijon mustard, crushed red pepper, and 1/3 cup of salty pasta water to the skillet. Stir to coat and thaw the peas. Add the cheese and parsley. Stir to melt the cheese, then salt and pepper to taste and serve immediately.

Baked Italian Chicken. Flavor-packed chicken breasts with tomatoes and vegetables. Everything cooks on ONE PAN for an easy, healthy dinner with no clean up!

Sheet Pan Italian Chicken and Vegetables

small 6 to 8-ounce boneless, skinless chicken breasts

salt

balsamic vinegar

Italian seasoning

garlic powder

black pepper

cherry tomatoes (left whole)

zucchini (or yellow summer squash)

green beans (about 6 ounces)

Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic. Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.

In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt. Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.

While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.

When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats. Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat.  Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.

Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it. If the veggies are not as tender as you would like when the chicken is done, remove the chicken from the pan and transfer it to a plate and cover, cover it to keep it warm, then return the pan with the vegetables to the oven and continue baking until the vegetables are done to your liking. You may have some liquid on the pan that the vegetables have discarded (not a big deal! Just leave it behind when you serve). Sprinkle with the Parmesan and parsley. Enjoy hot.

Want to learn how to make a mouth watering Chicken and Pea Risotto? Follow this easy recipe to create family-friendly meal. 

Chicken and Pea Risotto

vegetable oil

(1lb) chicken breast,

milliliters (1 tbsp) butter

(1lb) arborio rice

milliliters (1 cup) white wine

Parmesan broth

(1lb) peas,

lemon, zest and juice

(2 ounces) Parmiggiano Reggiano cheese, grated

Brown the chicken on all sides, then remove from the pan and set aside.

Melt the butter in the same pan and let it melt.

Add the rice and fry for about 5 minutes until a golden colour is achieved. 

Pour in the wine and let the mixture bubble while stirring until all the liquid has been absorbed.

Add 250ml (1 cup) of stock at a time, stirring constantly, waiting for the liquid to be absorbed before adding the next cup of stock. 

Once you add the last cup of stock, add the browned chicken, peas and lemon zest and juice as well.

After the risotto has achieved desired consistency, remove from the heat and vigorously stir through ¾ of the grated cheese and [optional] an extra knob of butter.

Divide between bowls. Sprinkle the remaining cheese on top and serve immediately. Enjoy!

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Parmesan Pesto Chicken Recipe

Rigatoni cake

Gnocchi Recipe - Chicken Gnocchi Sk...

Sheet Pan Italian Chicken and Veget...

Chicken and Pea Risotto

Top 5 italian dinner recipe recipes from across the web

The most viewed italian dinner recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parmesan Pesto Chicken Recipe

Rigatoni cake

Gnocchi Recipe - Chicken Gnocchi Sk...

Sheet Pan Italian Chicken and Veget...

Chicken and Pea Risotto

The most viewed italian dinner recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine