ARTICHOKE LEMON PESTO CHICKEN PASTA
Categories Chicken Wheat/Gluten-Free Casserole/Gratin
Number Of Ingredients 12
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 ¼ 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.
ARTICHOKE PESTO PASTA
Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's "Kitchen Cabinet" (submitted by Kathryn Murdock of Moss Beach, CA).
Provided by Acerast
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
- Pour pine nuts into a small bowl and set aside.
- In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
- Process until purèed.
- In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
- Drain pasta and return to pan.
- Over medium heat, at 1/4 cup vegetable broth to pasta.
- Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
- Pour artichoke pesto over pasta.
- Sprinkle with parsley, pine nuts and red pepper flakes.
- Mix gently.
- Add remaining broth if seems dry.
Nutrition Facts : Calories 502.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 87.1, Sodium 379.4, Carbohydrate 66.6, Fiber 6.8, Sugar 3.4, Protein 19.5
ARTICHOKE WALNUT PESTO PASTA
This is from Rachael Ray's 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven't tried it yet. I love peppery arugula, but you could also make this with spinach.
Provided by dicentra
Categories Potluck
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Cook the pasta until al dente.
- In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
- Pulse until chopped.
- Stream in the olive oil until the pesto forms.
- It should be thick and paste-like in consistency.
- Place the pesto in the bottom of a large serving bowl.
- Drain the pasta and add the hot pasta to the bowl.
- Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
- Adjust the salt and pepper and serve hot.
Nutrition Facts : Calories 881.3, Fat 42.1, SaturatedFat 6.8, Cholesterol 11, Sodium 556, Carbohydrate 102.5, Fiber 11.7, Sugar 4.3, Protein 28.2
ARTICHOKE PESTO PASTA
Steps:
- Cook pasta according to package directions, drain and set aside Toast the pine nuts in a dry skillet In food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth Add more broth if a thinner mix is desired Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired. Heat and toss with cooked pasta. Mix pasta with mixture. Top with remaining parmesan. Can be tossed and served at room temperature is desired.
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