Name: Chicken & Artichoke Pasta with Kale Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: Continental
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

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

Cook the pasta according to the package directions, omitting salt.
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.
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.
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.