chicken artichoke pesto pasta

By Nancy Wekselbaum
chicken artichoke pesto pasta

ingredients

  • 6 oz. (dry weight) campanelle or fusilli pasta
  • ¾ pound chicken tenders
  • 1½ teaspoons cornstarch
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 jar THE GRACIOUS GOURMET LEMON ARTICHOKE PESTO
  • 3 tablespoons cream
  • 1 cup diced frozen artichoke hearts, thawed
  • 2 tablespoons grated Parmesan cheese

instructions

  1. Cook pasta according to package directions. While pasta cooks, toss chicken tenders with cornstarch.
  2. Heat olive oil in large non-stick skillet over medium-high heat. Add chicken, cook, turning occasionally, 3 – 4 minutes. Season with salt and pepper.
  3. Stir in THE GRACIOUS GOURMET LEMON ARTICHOKE PESTO and cream.
  4. Stir in artichoke hearts. Cook 1 minute, or until chicken is done.
  5. Drain pasta; stir into chicken mixture.
  6. Divide onto serving plates; top each serving with Parmesan cheese. Serve immediately.

Makes 2-3 servings.

Posted in main course