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chicken artichoke pesto pasta

chicken artichoke pesto pasta


  • 6 oz. (dry weight) campanelle or fusilli pasta
  • 3/4 pound chicken tenders
  • 1½ teaspoons cornstarch
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 jar (7 ounces) The Gracious Gourmet Lemon Artichoke Pesto
  • 3 tablespoons cream
  • 1 cup diced frozen artichoke hearts, thawed
  • 2 tablespoons grated Parmesan cheese


  1. Cook pasta according to package directions. While pasta cooks, toss chicken tenders with cornstarch.
  2. Heat olive oil in large non-stick skillet over medium-high heat. Add chicken, cook, turning occasionally, 3 – 4 minutes.
  3. Season with salt and pepper.
  4. Stir in Lemon Artichoke Pesto and cream.
  5. Stir in artichoke hearts.
  6. Cook 1 minute, or until chicken is done.
  7. Drain pasta; stir into chicken mixture.
  8. Divide onto serving plates; top each serving with Parmesan cheese. Serve immediately.

Makes 2-3 servings.

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