Chicken & Artichoke Pasta with Kale Pesto
This chicken and artichoke pasta gets topped with creamy kale pesto sauce for comfort food with a twist.
Servings: 3
Ingredients
- 1 ½ 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
- ¼ teaspoon course ground pepper
- ¼ teaspoon garlic salt
- ¼ teaspoon dried thyme
- 1 tablespoon dried shallots
- ¼ cup kale pesto
- ⅓ cup pasta water
- ¼ cup grated parmesan cheese plus additional for topping
- 2 tablespoons Greek yogurt
- ½ 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 ½ cup of water. Add pasta to chicken and artichoke mixture in the sauté pan; increase heat to medium-low and mix together. Add ⅓ cup pasta water, ¼ 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.