A few weeks ago, my BFF came down to visit me for a girls weekend. Our other good friend, M, joined us and we had a lovely evening of food, laughs and catching up. Now that we are 3 old-married ladies, the days of frustrating dating stories are over... and instead, the topic turns to b.a.b.i.e.s. My BFF is pregnant and due in August and is having food cravings and adversions so our meal was based around what the baby will let her eat! This dish came out perfect and completely met baby approval.
Pesto Chicken, Artichoke, Mushroom & Artichoke Pasta
The creative minds of M, M, & K.
1 package fresh basil leaves
4 cloves garlic
1/4 cup pine nuts, lightly toasted
2 tbsp grated parmesan cheese
2-3 tbsp olive oil
salt & pepper to taste
In a mini food processor, chop the garlic. Add basil leaves, pine nuts and parmesan cheese and blend until smooth. Drizzle in olive oil and combine until mixed thoroughly. Salt & pepper to taste.
Rest of the Dish
1 can artichoke hearts, drained & cut in half
1 package crimini mushrooms, sliced
1/2 cup sun-dried tomatoes, sliced julienne style
1 package whole wheat rotini, cooked as directed
1 lb chicken tenders, cut into 1 inch pieces
1 clove garlic, diced
2 tsp crushed red pepper
1 tbsp olive oil
Bring water to a boil and cook pasta as directed.
Combine olive oil, garlic and crushed red pepper in a pan on medium heat for 30 seconds. Once fragrant, add chicken and cook for about 5 minutes, until almost cooked thoroughly. Add mushrooms and cook for about 3 more minutes. Add in artichoke hearts and sun-dried tomatoes and cook for additional 2 minutes.
Once pasta is cooked & drained, add it to a large bowl and combine with the chicken, artichoke mixture. Add in the pesto (we used all but 1 tbsp) and mix the pesto thoroughly.