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Chicken Pesto Pasta Recipe

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This recipe for Chicken Pesto Pasta, by , is from Stevens Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debi Wilson/ Maja Lusk


16 oz Penne pasta
14 oz bottle of water-packed artichoke hearts, rinsed, drained and quartered
1 medium sweet red pepper sliced
2 Tablespoons olive oil
1 1/2 teaspoons minced garlic
2 cups cubed cooked chicken
3 1/2 oz. prepared pesto sauce
7 oz oil-packed sun-dried tomatoes drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
4 oz shredded parmesan cheese

Cook pasta according to package directions

In large skillet, saute red pepper in oil until tender, add garlic, reduce heat and stir in chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Heat through

Drain pasta and toss with chicken mixture. Sprinkle with cheese.




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