I promised you all this recipe and it is one of my family’s favorites. I make it with chicken, but my dad (who is an amazing cook) has done it with shrimp. We also thought it would be good as a frutti de mer (fruit of the sea – scallops, clams, calamari, etc.). But I got so caught up in making it and remembering the recipe that I forgot to take photos! So I borrowed one from Google. Enjoy!
2 Tbsp. olive oil
Salt and pepper
3 boneless, skinless chicken breasts cut into bite sized chunks
1 C. pesto sauce (fresh or store bought)
2 14 oz. cans of Italian style diced tomatoes
1 can quartered artichoke hearts, drained
1/2 C. toasted pine nuts
shredded parmesan cheese
1 box pasta of your choice – I prefer linguine or angel hair
Cook pasta per package directions. Heat olive oil over medium-high heat in a deep sauté pan. Salt and pepper the chicken to taste. Add the chicken, browning on all sides, but not cooking through. Add the pesto sauce and cook with chicken for 1 minute. Add tomatoes (you can drain them if you want a thicker sauce) and cook for another 2 minutes. Add the artichoke hearts and reduce heat to low. Allow to simmer as you finish cooking the pasta, about 10 minutes. Once the pasta is done and drained add it to the tomato and chicken mixture. Add the pine nuts and mix together. Top with parmesan cheese and serve.
