Another dynamite recipe to add to your weeknight dinner line up! If you are an artichoke lover like me, you’re going to loooove this recipe. Super rich and creamy but with a unique twist from the artichokes and pesto. So so so yummy. Full recipe below
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Ingredients:
1 lb cooked pasta noodles
1/2 C reserved pasta water
1 chicken breast
4 Tbsp butter, separated
2 Tbsp all purpose flour
3/4 C milk
1 can artichoke bottoms, drained, rinsed & quartered
*can sub artichoke hearts
1/2 C grated Parmesan cheese + more for serving
1/2 C panko bread crumbs
1/4 C pesto
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Directions:
Boil pasta and set aside. Heat a large skillet over medium heat and melt 1 T butter. Season the chicken breast on both sides with salt and pepper, and sear for about 4-5 min per side until cooked through (depending on thickness). Set aside. In the same pan, add 2 Tbsp butter. Let melt then whisk in 2 Tbsp flour. Slowly whisk in milk. Let simmer for a 1-2 min. Add pesto and Parmesan cheese. Add artichoke bottoms. Add diced cooked chicken. Add cooked pasta and stir. Add reserved pasta water a little bit at a time if you need to thin the sauce out. Stir until noodles are coated in the sauce. In a separate skillet, melt the remaining 1 Tbsp of butter and add panko bread crumbs. Toast, stirring often until golden brown. Pour the roasted bread crumbs on top of the pasta and serve with an extra sprinkle of Parmesan cheese!
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