Description
Looking for a quick change of pace dinner idea? Carolyn Piguet from Pigeut's Prime Time joined News On 6 to show us how to make Chicken Artichoke Pesto Pasta.
Ingredients
- 2 Tablespoons Butter
- ½ Cup Finely chopped white or yellow onion
- 2 garlic cloves, minced
- ¼ Cup Flour
- ½ tsp. Salt
- ½ tsp Black Pepper
- ½ Cup Heavy Cream
- 1 ½ Cups of Chicken Broth
- 3 Tablespoons Pesto
- 1 – 14 oz. can of Artichoke Hearts, drained and roughly chopped
- 5 Tablespoons of Sun Dried Tomatoes
- 1 small can of sliced olives
- 1 ½ Cups of Chopped Chicken Breast (can use from rotisserie chicken)
- 1 lb. Penne Pasta, cooked in salted water according to package directions.
Instructions
- Step 1: Melt butter over medium heat in large, deep skillet.
- Step 2: Add garlic and onion, sautéing for a few minutes until onions begin to become translucent.
- Step 3: Add flour, salt, pepper. Stir to combine with onions and garlic.
- Step 4: Add cream and continue stirring until forms a thick paste with the flour.
- Step 5: Gently stir in the chicken broth until forms a thickening sauce.
- Step 6: Stir in pesto, artichoke hearts, sun dried tomatoes, and olives.
- Step 7: Add chopped chicken and cooked pasta stirring to combine well.
- Step 8: Serve topped with shredded or sliced parmesan.
