Chicken Penne Pesto

Chicken Penne Pesto

Chicken Penne Pesto

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Category

Lunch - Brunch - Dinner

Chicken Penne Pesto

Ingredients

  • 1 box tri-colored penne pasta
  • 1-1/2 cup fresh asparagus (1 inch pieces)
  • 1 sweet red pepper sliced
  • 1-1/2 cups Baby Bella Mushrooms sliced
  • 1 can water packed artichoke hearts, rinsed drained and quartered

  • 3 tablespoons Maine-ly Drizzle Organic Tuscan Herb Extra Virgin Olive Oil

  • 1 tablespoon Maine-ly Drizzle Cayenne Fused Olive Oil

  • 2 teaspoons minced garlic
  • 3 cups shredded cooked chicken.
  • 1 1/2 cups Pesto with Fresh Basil (or two jars pesto sauce)
  • 1 jar oil packed sun dried tomatoes, drained and chopped
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon sea salt

Directions

  1. Cook pasta to package instructions adding to cut asparagus the last 4 minutes of the preparation.

  2. In large skillet sauté sweet red peppers and mushrooms, until tender, in 2 tablespoons of Maine-ly Drizzle Tuscan Herb olive oil and 1 tablespoon of Maine-ly Drizzle Cayenne fused olive oil. 

  3. Add garlic and cook for another minute. Reduce heat add the chicken, artichokes, pesto, sun-dried tomatoes. Cook for 3 minutes until thoroughly heated.
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