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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pesto Pasta Recipe

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