Best Artichoke Lemon Pesto Chicken Pasta Recipes

LEMON ARTICHOKE PESTO

Steps:

• Place all the ingredients in a food processor, except for the olive oil.
• While the processor is on high speed, add the olive oil in a steady stream.
• Taste for seasoning and adjust ingredients as desired.
• Store in airtight container in refrigerator, or freeze.

ARTICHOKE LEMON PESTO CHICKEN PASTA

Steps:

• Preheat oven to 405 degrees (not 450, stop questioning me)
• Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.
• Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.
• But while the squash is baking, make the pesto and chicken.
• Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
• Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
• Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
• Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.
• Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.
• Once chicken is cooked through, add in about 1/4 of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.
• Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.
• Serve with some fresh basil on top.
• Love pesto in a new way!

SPENCE'S PESTO CHICKEN PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
• Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
• Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

LEMON ARTICHOKE PESTO

Steps:

• Place all the ingredients in food processor and process until pureed.
• Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.