quick dinner

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

White Cod With Curry Tomato Sauce

This Alaskan white cod cooked in a curry tomato sauce is so good, easy, and is full of flavor from its combination of spices.

Ingredients

  • 1 lb skinless white cod fillets
  • 1/2 cup butter
  • 1 1/2 tablespoons thyme
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced shallots
  • 1 tablespoon curry powder
  • 2 -3 tablespoon diced tomatoes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chicken bouillon or 1/2 tablespoon salt for taste
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup of water
  • 2 tablespoons olive oil

Instructions

  1. Sprinkle the top of the fish generously with salt and set aside.
  2. Melt the butter in a cooking pan over medium-high heat, once the butter has dissolved, add shallots, tomatoes, curry powder, garlic powder, red pepper flakes, lemon juice, chicken bouillon and thyme cook for 1 minute. Add water and stir together. Add the fish, cover the pan and cook for about 6-8 minutes.
  3. Serve the fish while still hot from the pan with any finishing garnishes. Enjoy this dish with rice or any side of your choice.
  4. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Slow-Cooked Chicken Tomato Stew

This slow cooked chicken tomato stew is like no other stew. The flavors and taste of this dish comes from Nigeria and the coastline of west Africa.

Ingredients

  • Chicken pieces (drumsticks and thighs)
  • 1 28-ounce can crushed tomatoes
  • 1 medium onion chopped
  • 1-2 tbsp chicken bouillon
  • 1 tsp ginger powder 
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • Parsely, finely diced
  • 1 tsp curry
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • Salt
  • 1 cup chicken broth 

Instructions

  1. Rinse the chicken and place on a sheet tray. Preheat the oven at 375°f. Season both sides of the chicken with salt and black pepper. Bake the chicken for 15 – 20 minutes.
  2. In a large pot, heat the olive oil over medium-high heat. Add onions and sauté for 5 minutes, until onions are golden brown, then reduce the heat.
  3. Carefully add tomatoes, chicken broth, seasoning, salt and simmer for about 25 minutes. Stir continuously to prevent burning at the bottom.
  4. Add the chicken and continue cooking on medium heat for about 10 minutes. Stir together and add water if needed.
  5. Serve with rice or anything of your choice. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.