Creamy
Chicken
and
Tomato
Parmesan
Fettuccine
Ingredients:
- 8 ounces whole wheat fettuccine (spaghetti or linguine would also work)
- 1 1/2 cups cooked shredded chicken
- 1 cup jarred marinated artichoke hearts, chopped
- 2 cups chopped fresh baby spinach (about 3 big handfuls)
- 1/3 cup Bear Pond Farm Tomato Parmesan Pesto
- 1 green onion, sliced thinly
- 2 ounces goat cheese
- salt and pepper to taste
Creamy Chicken and Tomato Parmesan Fettuccine
Ingredients:
- 8 ounces whole wheat fettuccine (spaghetti or linguine would also work)
- 1 1/2 cups cooked shredded chicken
- 1 cup jarred marinated artichoke hearts, chopped
- 2 cups chopped fresh baby spinach (about 3 big handfuls)
- 1/3 cup Bear Pond Farm Tomato Parmesan Pesto
- 1 green onion, sliced thinly
- 2 ounces goat cheese
- salt and pepper to taste
Instructions:
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.
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 , add reserved pasta water a few tablespoonfuls at a time . The pasta should be lightly coated with a sauce.
Makes about 4 servings.
from Perry’s Plate
