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Chicken and Red Pesto Linguine

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Chicken and Red Pesto Linguine

Serves 6 to 8

1 pound Linguine, Spaghetti or other long pasta shape, uncooked, broken in half 1 8-oz. jar sun-dried tomatoes packed in olive oil, drained 4 tbsp. olive oil or vegetable oil, divided 4 tbsp. fresh oregano, chopped or 4 tsp. dried oregano 3 cloves garlic 1-2 tsp. fresh grated lemon peel or 1 tsp. bottled lemon juice 1/3 cup freshly grated Parmesan cheese 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 cup sliced scallions, white and green parts 1 14-oz. can artichoke hearts, drained, chopped

Prepare pasta according to package directions. While pasta is cooking, combine drained sun-dried tomatoes, 1 tablespoon oil, oregano, garlic and lemon peel in food processor or blender. Process until smooth, scraping side of container. Add cheese; process until well blended. Heat chicken in remaining oil in large skillet over medium heat 3 minutes, stirring frequently. Stir in scallions. Cook 3 minutes longer. Add artichokes and heat 1 minute. Drain pasta. Place in large bowl. Add sun-dried tomato pesto and chicken mixture and toss. Serve immediately garnished with freshly grated Parmesan cheese, if desired.

Note: For a vegetarian alternative, delete the chicken and add one more 14-oz. can of artichoke hearts.

Source : Flavors Of The South

Contributed by: Edit

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