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Wednesday, May 12, 2010

Creamy Chicken and Sun-Dried Tomato Fettuccine

I first saw this recipe on Tasty Kitchen. It is by Natalie at Perrys' Plate. Casey and I both loved this! It has lots of goodies in it (artichokes, goat cheese, spinach) and I loved the addition of green onions. Casey loved it because it was meaty and filling yet very fresh tasting. I just loved the combination of flavors, it's a great spring/summer pasta dish. The recipe was simple to make, I made the sun-dried tomato pesto the night before (which, by the way, is superb).


Ingredients:

Pesto
2 cups sun-dried tomatoes in oil, mostly drained
1 cup fresh Parmesan or Romano cheese, shredded
⅓ cups pine nuts, toasted
¼ cups extra virgin olive oil


Pasta
8 oz whole wheat fettuccine
1-½ cup cooked diced or shredded chicken
1 cup jarred marinated artichoke hearts, chopped
2 cups fresh baby spinach (about 3 big handfuls), chopped
⅓ cups sun-dried tomato pesto
1 whole green onion, sliced thinly
2 oz goat cheese, plus more for garnish
⅛ tsp salt and pepper (or to taste)

Directions:

Pesto
Toast pine nuts in a dry skillet over medium heat for 4-5 minutes or until fragrant and golden brown.

Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined. Drizzle a little oil in if it gets too thick to process.

Makes about 2 1/2 to 3 cups of pesto.


Pasta
Bring a large pot of water to boil. Add 2 tablespoons salt to the water, then add pasta. Cook according to package directions, until al dente. Meanwhile, prepare other ingredients.

When pasta is finished cooking, remove a cup of the pasta water from the pot and set aside. Drain remaining water and place cooked pasta in a large bowl. Add remaining ingredients and stir until the pesto and goat cheese have coated everything and the spinach has wilted. If it gets too thick and cumbersome, add reserved pasta water a few tablespoonfuls at a time to loosen things up. The pasta should be lightly coated with a sauce, but not watery.

Makes about 4 servings.
According to My Plate this is roughly 360 calories/serving.



Labels: ,

3 Comments:

Blogger Natalie @ Perrys' Plate said...

I'm so glad you liked it! Thanks for reposting :)

May 12, 2010 at 1:28 PM  
Blogger Linz said...

I love your blog, Christina! I will be making this recipe very soon - along with some of Natalie's other SDT recipes. Your photography is beautiful (and so are your dogs!) - keep up the good work! :)

May 13, 2010 at 12:01 PM  
Blogger cajunlicious said...

Came across this amazing recipe! New follower!

August 30, 2011 at 5:06 PM  

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C + C Marriage Factory: Creamy Chicken and Sun-Dried Tomato Fettuccine

Creamy Chicken and Sun-Dried Tomato Fettuccine

I first saw this recipe on Tasty Kitchen. It is by Natalie at Perrys' Plate. Casey and I both loved this! It has lots of goodies in it (artichokes, goat cheese, spinach) and I loved the addition of green onions. Casey loved it because it was meaty and filling yet very fresh tasting. I just loved the combination of flavors, it's a great spring/summer pasta dish. The recipe was simple to make, I made the sun-dried tomato pesto the night before (which, by the way, is superb).


Ingredients:

Pesto
2 cups sun-dried tomatoes in oil, mostly drained
1 cup fresh Parmesan or Romano cheese, shredded
⅓ cups pine nuts, toasted
¼ cups extra virgin olive oil


Pasta
8 oz whole wheat fettuccine
1-½ cup cooked diced or shredded chicken
1 cup jarred marinated artichoke hearts, chopped
2 cups fresh baby spinach (about 3 big handfuls), chopped
⅓ cups sun-dried tomato pesto
1 whole green onion, sliced thinly
2 oz goat cheese, plus more for garnish
⅛ tsp salt and pepper (or to taste)

Directions:

Pesto
Toast pine nuts in a dry skillet over medium heat for 4-5 minutes or until fragrant and golden brown.

Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined. Drizzle a little oil in if it gets too thick to process.

Makes about 2 1/2 to 3 cups of pesto.


Pasta
Bring a large pot of water to boil. Add 2 tablespoons salt to the water, then add pasta. Cook according to package directions, until al dente. Meanwhile, prepare other ingredients.

When pasta is finished cooking, remove a cup of the pasta water from the pot and set aside. Drain remaining water and place cooked pasta in a large bowl. Add remaining ingredients and stir until the pesto and goat cheese have coated everything and the spinach has wilted. If it gets too thick and cumbersome, add reserved pasta water a few tablespoonfuls at a time to loosen things up. The pasta should be lightly coated with a sauce, but not watery.

Makes about 4 servings.
According to My Plate this is roughly 360 calories/serving.



Labels: ,