Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Kale Pesto Pasta with Chicken & Artichokes

Chicken & Artichoke Pasta with Kale Pesto

  • Author: Kathryn | FoodieGirlChicago
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Category: Pasta + Grains
  • Cuisine: Continental

Description

This chicken and artichoke pasta gets topped with creamy kale pesto sauce for healthier comfort food!


Scale

Ingredients

  • 1 1/2 cups uncooked Barilla Plus Penne
  • 8 oz boneless skinless chicken breast, sliced
  • 1 tablespoon olive oil
  • 8 oz frozen artichoke hearts, thawed, drained and chopped
  • 1/4 teaspoon course ground pepper
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried thyme
  • 1 tablespoon dried shallots
  • 1/4 cup kale pesto
  • 1/3 cup pasta water
  • 1/4 cup grated parmesan cheese (plus additional for topping)
  • 2 tablespoons Greek yogurt
  • 1/2 cup part-skim ricotta cheese

Instructions

  1. Cook the pasta according to the package directions, omitting salt.
  2. While the pasta is cooking, heat the olive oil in a sauté pan. Add chicken and sauté until browned, breaking into bite-sized pieces as it cooks. Add the artichoke hearts, spices, and pepper; sauté 2-3 minutes until artichoke hearts are warmed. Keep warm over low heat.
  3. Drain the pasta, reserving 1/2 cup of water. Add pasta to chicken and artichoke mixture in the sauté pan; increase heat to medium-low and mix together. Add 1/3 cup pasta water, 1/4 cup kale pesto, ricotta, parmesan & yogurt. Stir until everything is incorporated.
  4. If necessary, add a little additional pasta water for a smooth consistency. Season with salt & pepper as desired. Top with grated parmesan cheese and serve immediately.

Notes

Makes 3-4 servings depending on serving size.