Tomato Basil Garlic Chicken Pasta

This is a delicious and easy dinner recipe for the lover of all things pesto! Serves 4 easily.  Make it vegetarian with protein-packed Paneer from The Greater Gouda, or vegan with tofu!

INGREDIENTS:

1 package Rossi Tomato Basil Garlic Fettuccini
1 jar Scarpetta Genovese Pesto
3/4 c. Parmesan Cheese, grated (or Sartori Shaved Parmesean)
1 lb. Chicken, diced into bite-sized cubes
1 jar Castellino Grilled Artichokes
1/2 c. Olives, pitted and halved  (optional)
1 jar Divina Roasted Red Tomatoes

DIRECTIONS:

Drain Artichokes, Roasted Red Tomatoes, and Olives (if used). Pat dry, and slice Olives in half.  In a sauté pan, cook Chicken in olive oil on medium heat until nearly done.  Add Artichokes, Olives, Roasted Red Tomatoes, and Pesto.  Cook for another 2-3 minutes.

While chicken is cooking, begin cooking Pasta according to package directions.

Once pasta is at the desired firmness, take 1/4 c. of the pasta water and pour into the chicken and pesto sauce.  Let simmer for 1-2 minutes.

Plate pasta, and top with finished chicken and pesto sauce.  Sprinkle Parmesan cheese on top as desired.

 

FROM THE GREATER GOUDA:

1 package Rossi Tomato Basil Garlic Fettuccini

1 jar Scarpetta Genovese Pesto

Parmesan cheese (one block of Parmigiano Reggiano or one package of Sartori Shaved Parmesan)

1 jar Castellino Grilled Artichokes

1 jar Divina olives (optional, Kalamata or Castelvetrano)

1 jar Divina Roasted Red Tomatoes

 

FROM THE GROCERY:

1 lb. Chicken

KITCHEN STAPLES:

Olive Oil