This recipe should feed 10 1 lb penne Pasta-Cook to Al Dente. Cool in and Ice Bath. Reserve. Cook 1/2 Lb. chicken with salt and pepper-Cut up in strips-Julienne In a large mixing bowl combine: 1/2 C. Artichoke Hearts-rough cut 1/2 C. Pitted Kalamata Olives- Rough cut 2 0z. Sun Dried Tomatoes-Rough cut 1/4 C. Fresh Parsley -Chopped 1 C. Artichoke Pesto (recipe follows) 1 T. Fresh Lemon Juice 1/4 C. EVOO 1 t. Kosher Salt 1/2 t. Black pepper Add in Pasta and chicken Toss thoroughly and refrigerate till serving time. Artichoke Pesto: 1/4 recipe 22 oz Artichoke Hearts Drained 2 C. Chopped fresh Basil 1/4 C. grated Parmesan 1 T. Minced garlic 3/4 C. EVOO 1/2 T. fresh Lemon Juice 1/2 t. Kosher Salt 1/4 t. black pepper |
| Combine all ingredients in a tall plastic container and blend with an immersion blender. |
No comments:
Post a Comment