Pesto Chicken Penne
Tender chicken breast pieces are sautéed to perfection and tossed with al dente penne pasta, all generously coated in a vibrant basil pesto sauce. Garnished with freshly grated Parmesan cheese, this dish is a delightful fusion of Italian-inspired goodness.
Recipe - Lafayette #627
Pesto Chicken Penne
0
Servings4
Cook Time100 Minutes
Calories771
Ingredients
1 lb Sanderson Farms® Boneless, Skinless Chicken Thighs, cut into 3/4-inch pieces
1/2 tsp salt
1/2 tsp black pepper
2 Tbs extra virgin olive oil
1 cup basil pesto
1 lb penne pasta, cooked according to package directions
1/2 cup sun-dried tomatoes, chopped
2 Tbs fresh basil, chopped
2 Tbs pine nuts
1 cup artichoke hearts, quartered
1 cup ricotta cheese
1/2 cup parmesan cheese, grated
Directions
- Preheat oven to 400° F. Season the chicken with salt and pepper. Heat oil in a large sauté pan over medium heat. Cook chicken until browned and cooked through, about 6 to 8 minutes.
- In a large bowl, thoroughly combine the pesto, penne, chicken, tomatoes, basil, pine nuts and artichokes. Place pasta mixture in a casserole dish, and dot the top with ricotta. Bake for 20 minutes. Serve with grated parmesan.
Nutritional Information
Calories: 771, Fat: 30 g (11 g Saturated Fat), Cholesterol: 149 mg, Sodium: 972 mg, Carbohydrates: 72 g, Fiber: 7 g, Protein: 49 g.
0 minutes
Prep Time
100 minutes
Cook Time
4
Servings
771
Calories
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.98$1.28/oz
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$8.98 was $10.98$0.53/fl oz
Not Available
Brookshire's Penne Rigate - 16 Ounce
$1.48 was $1.98$0.09/oz
Not Available
Not Available
Not Available
Reese Artichoke Hearts, Quartered - 14 Ounce
$2.78$0.20/oz
Not Available
Brookshire's Parmesan Cheese, Grated - 8 Ounce
$3.68$0.46/oz
Nutritional Information
Calories: 771, Fat: 30 g (11 g Saturated Fat), Cholesterol: 149 mg, Sodium: 972 mg, Carbohydrates: 72 g, Fiber: 7 g, Protein: 49 g.
Directions
- Preheat oven to 400° F. Season the chicken with salt and pepper. Heat oil in a large sauté pan over medium heat. Cook chicken until browned and cooked through, about 6 to 8 minutes.
- In a large bowl, thoroughly combine the pesto, penne, chicken, tomatoes, basil, pine nuts and artichokes. Place pasta mixture in a casserole dish, and dot the top with ricotta. Bake for 20 minutes. Serve with grated parmesan.