Artichoke Lemon Pesto Chicken Pasta Recipes

CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN

Steps:

• For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
• Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
• When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.
• Add remaining tablespoon oil to pan. Add onions and cook until softened.
• Add red bell pepper and cook until almost softened.
• Add the garlic. Stir, and cook for about 1 minute.
• Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
• Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
• Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
• Gently stir in chopped artichoke hearts and parsley.
• Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
• Salt and pepper to taste
• Toss sauce with sliced chicken and hot buttered pasta. Serve.

CHICKEN AND PASTA WITH LEMON PESTO

Steps:

• Enjoy.

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!

ARTICHOKE & LEMON PASTA

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

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.

TAMRA'S LEMON ARTICHOKE PESTO

Steps:

• Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.

ARTICHOKE WALNUT PESTO PASTA

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.

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.

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.