Presto Pesto Pasta

Time for lunch! I’m writing today though, so I need something simple. What can I make with what I have on hand? I had some slices of chicken left over from the RADA Quick Mix Slow Baked Chicken I had made the day before (recipe here), I used the Italian Herb and Garlic Marinade) and decided to use it for my working lunch. This is an easy recipe to enjoy for lunch or dinner. I added some other ingredients that were handy for me. Sun Dried Tomatoes, Marinated Artichoke Hearts and Basil Pesto are jarred items that keep well in the refrigerator and I love the flavors! I faithfully keep ingredients on hand that go well over greens and these certainly qualify. All of these flavors blend well together with my chicken leftovers, to make this recipe not only easy but delicious!

The serving is for one. If you are preparing this dish for more than one; 1) The main ingredient measurements could be elevated to your taste. 2) Add 1/4 measurement per additional serving for pesto, oil, vinegar and water. 3) Garlic and Goat Cheese could also be increased to your taste. 4) Increase pasta by 1 oz. per additional serving as well.

Try this one and let me know what you think! Or comment about how you prepared it with adjustments. Honestly it’s  rare that I follow a recipe exactly. I enjoy “making it my own!” So if you chose to make it your own, I would love to hear from you!

Presto Pesto Pasta

An Italian inspired pasta dish with Chicken, Mushrooms, Sun Dried Tomatoes, Artichokes and Basil Pesto
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 person
Course: Home Chef
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 oz Gluten Free Pasta; Linguine, Fettucine, Speghetti
  • 3 oz Baked Chicken, diced See link below for RADA Quick Mix Chicken
  • 3-4 whole Mushrooms, diced Baby Portobellas
  • 1 tbsp+ Sun Dried Tomatoes, chopped or whole Julienned, jarred in oil
  • 3-4 quarters Marinated Artichoke Hearts, diced
  • 3 tbsp Prepared Basil Pesto
  • 2 tbsp Grapeseed Oil Or any good oil with a high smoke point
  • 2 cloves Fresh Garlic, sliced or minced
  • 2 tsp Vinegar; Red or White Wine
  • Olive Oil, Salt
  • 1 oz Goat Cheese
  • Garnish Banana or Pepperoncini Peppers

Equipment

  • RADA Cook's Utility Knife
  • Cutting Board
  • Sauté Pan
  • Boiling Pot

Method
 

  1. Add water to pot and bring to boil
  2. While water is coming to a boil, prepare Chicken, Mushrooms, Sun Dried Tomatoes, Artichoke Hearts.
  3. Add pasta to boiling water and cook as directed
  4. In a sauté pan over med-heat add Basil Pesto and Grapeseed Oil and heat for 1 minute. Add your prepared ingredients and toss until fully coated. Continue to sauté until Mushrooms are done.
  5. After pasta is cooked, drain BUT reserve about 2-3 tbsps of pasta water to thicken your sauce. Place pasta in your serving dish and toss with a splash of Olive Oil and a pinch of Salt.
  6. Add Vinegar and Fresh Garlic. to your pan sauté for a few minutes to soften Garlic.
  7. Turn burner off and stir in 2-3 tbsp of pasta water to thicken.
  8. Pour mixture over pasta. Top with Goat Cheese. Garnish with Banana or Pepperoncini Peppers.

Notes

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