Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 pkg Rossi Pasta Tomato Basil Garlic Fettuccini
- 1/4 c pine nuts
- 3/4 c basil, chopped
- 3/4 c parmesan cheese, grated
- 1/4 c parsley, chopped
- 1/2 c olive oil
- 1 lb chicken, diced (I use chicken breast)
- 1 c artichoke hearts
- 1/2 c olives
- 1/4 c sun-dried tomatoes
Details
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
Combine pine nuts, basil, parmesan cheese, parsley and olive oil in a food processor or blender and puree mixture until smooth.
In a saute pan, cook chicken on med heat until nearly done. Add artichokes, olives, sun-dried tomatoes, and pesto (from food processor) and cook for another 2-3 min.
While chicken is cooking, begin cooking pasta according to pkg directions. Taste check pasta for desired firmness, drain, and top with finished chicken and pesto sauce.
You'll also love
- Dr Oz Dr. Joel Fuhrman's Apple... 0/5 (0 Votes)
- Shakshuka with Caramelized... 0/5 (0 Votes)
- Carbonara Style Rigatoni 0/5 (0 Votes)
- simple tomatoe salad 0/5 (0 Votes)
- Mardi Gras Pasta with Shrimp and... 0/5 (0 Votes)
- Parmesan-Basil Garlic Bread 0/5 (0 Votes)
- Beef Stuffed Cabbage Rolls in a... 3/5 (3 Votes)
Review this recipe