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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🍖 KETO
💪🏻 Low Carb
Italian
Creamy
Pasta
Chicken
Flavorful
0 mins
20 mins
Nutritional Value
fats - unknown
protein - unknown
carbs - unknown
Ingredients
Total: 11Serves: 8
2 pieces Chicken Breasts
Notes:
thinly sliced and cubed, seasoned with salt and pepper and paprika
1 jar Pesto
1 jar Artichoke Hearts
Notes:
small chop
3 tbsp Sundried Tomatoes
8 cloves Garlic
Notes:
halved
8 pieces Cherry Tomatoes
2 tbsp Olive Oil
1/4 cup Pine Nuts
Notes:
toasted
1/2 pound Rotini
1/4 cup Heavy Cream
Parsley
Instructions
Step 1 : Cook Tomatoes and Garlic
Cook tomatoes and garlic at 400°F for 20 minutes.
Step 2 : Saute Chicken
Saute chicken until just done.
Step 3 : Add Pesto
Add pesto.
Step 4 : Add Artichoke Hearts and Sundried Tomatoes
Add artichokes and sundried tomatoes until warmed.
Step 5 : Add Pine Nuts and Heavy Cream
Add pine nuts and cream to finish.
Step 6 : Add Cooked Pasta
When done, add cooked pasta.
Step 7 : Garnish and Serve
Top with baked cherry tomatoes and garlic. Garnish with parsley.
User Ingredient
User Instructions