Chicken Pesto Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 oz penne pasta
4 boneless skinless chicken breasts
1 tbsp. olive oil
1/2 white wine or chicken broth
1 chopped bell pepper any color
1 jar of marinated artichoke hearts, chopped and drained, reserving 1 tbsp. of liquid
1/2 cup pine nuts, lightly toasted
1 jar of pesto or 1/2-3/4 cup homemade pesto
4-6 slices of bacon, cooked crisp and chopped
1/2-3/4 cup Kalamata olives coarsely chopped
Parmesan cheese, shredded, to taste
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Directions: |
Directions:1) Sear chicken breasts in olive oil in an ovenproof skillet. Deglaze the pan with the white wine or broth and finish cooking in a 350º oven, about 15 minutes. Add the chopped pepper for the last 10 minutes of cooking and if the dish looks too dry, add another tbsp. of broth or water.
2) Cook the penne according to package directions while the chicken cooks. Reserve 1/2 cup of the hot cooking liquid.
3) Mix the pasta with the other ingredients except the chicken, peppers and cheese in a large pasta dish. Chop the cooked chicken and add to the dish with the peppers. Use some of the pasta water to deglaze the chicken pan again, and cook to reduce slightly, pour this mixture over the pasta. Top with cheese
4) Serve at room temperature or slightly warm. The amounts given are suggestions, add more to taste. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Maddy and James made this for us at the beach, it was excellent!
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