Mediterranean Chicken Pesto Pasta

Mediterranean Chicken Pesto Pasta

Transport your taste buds to the Mediterranean with Mediterranean Chicken Pesto Pasta. A delightful and flavorful dish.This quick and delicious colorful dish is perfect to serve for either lunch or dinner.

Mediterranean Chicken Pesto Pasta


Ingredients
2 lg chicken breasts, cut into bite-sized pieces
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 Tbsp olive oil
1 Tbsp clarified butter
1 c red onions, diced
1/2 c red peppers, diced
1/2 c yellow peppers, diced
2 lg cloves garlic, pressed
3/4 c low-sodium chicken broth
1/4 c dry white wine
3/4 c italian pesto (recipe pesto part one)
1/2 Tbsp italian seasoning
1/4 tsp red pepper flakes
3/4 lb (12 oz.) asparagus, tough ends removed, cut into 1-inch pieces and blanched
1 c cherry tomatoes, washed and halved
1 can (2 oz.) sliced black olives, drained
1 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 lb (10 oz.) penne rigate, cooked
1 c grana padano cheese (substitute parmigiano-reggiano), grated
Directions
1. Generously season the chicken pieces with ground sea salt and freshly ground black pepper; set aside.
2. In a large skillet over medium-high heat, add oil and butter.
3. When hot, add chicken and sauté until no longer pink, about 5 minutes. Remove from the pan using a slotted spoon and set aside.
4. Reduce the heat to medium and add onions; sauté for 1 minute.
5. Add red peppers and yellow peppers; sauté 1 minute.
6. Add pressed garlic and sauté for 1 minute.
7. Pour in chicken broth and dry white wine. Stir to combine and bring the mixture to a simmer.
8. Add Italian pesto, stir it into the mixture and cook it down a little bit, 1 ½ minutes.
9. Season with Italian seasoning and red pepper flakes; cook for 1 minute.
10. Add blanched asparagus and return the chicken including any accumulated juices; mix it well and cook for 1 minute.
11. Add cherry tomatoes, sliced black olives, lemon juice and lemon zest; stir well. Add cooked penne rigate and gently stir until well mixed.
12. Add half of the cheese, blend it well and add the remaining cheese; stir until incorporated. Serve immediately.

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