Sunday, June 3, 2007

Pesto Chicken Pasta

OK, I made this one up on my own. I put a whole bunch of ingredients that I love together in one recipe. So if you don’t like it, that’s fine. Find your own!


Pesto Chicken Pasta

3-4 boneless skinless chicken breasts, sliced into bite-size pieces
about 12 oz. basil pesto (homemade or storebought)
1 small can marinated sun-dried tomatoes, drained
1 small can marinated artichoke hearts, drained
about ½ cup toasted pine nuts
1 package uncooked bowtie or penne pasta
Fresh grated Parmesan cheese

Cook pasta according to directions; drain and set aside. In a large skillet, brown chicken in a little bit of olive oil (or some of the pesto sauce). Add sun-dried tomatoes and artichoke hearts; mix together. Add pasta to skillet, along with the pesto sauce and pine nuts, then toss to coat everything. Sprinkle Parmesan cheese generously on top, put lid on skillet for a few minutes to let cheese melt, and dig in!

1 comment:

Brew 2 said...

I made the homemade pesto from your blog and then made this delicious dish and we enjoyed it for days. Obviously much better fresh but the leftovers weren't bad.

Easy. Yummy. Thanks, Kare.