Chicken Pesto Pasta
Ann Rodgers
A flavorful and creamy Italian dish made with chicken, pesto, artichoke hearts, sundried tomatoes, and cherry tomatoes, served over rotini pasta and topped with pine nuts and parsley.
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0 mins
20 mins
Nutritional Value
Ingredients
thinly sliced and cubed, seasoned with salt and pepper and paprika
small chop
halved
toasted
Instructions
Cook tomatoes and garlic at 400°F for 20 minutes.
Saute chicken until just done.
Add pesto.
Add artichokes and sundried tomatoes until warmed.
Add pine nuts and cream to finish.
When done, add cooked pasta.
Top with baked cherry tomatoes and garlic. Garnish with parsley.
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