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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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