Creamy Pesto Pasta with Chicken and Semi- Sundried Tomatoes:
Pasta/Sauce:
½ pound *Verrigini Bucatini Pasta
3 tbsp unsalted Butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup milk
1/2 cup *Bella Cucina Lemon Artichoke Pesto
1/3 cup parmesan cheese
Kosher Salt, TT
Black Pepper, TT
*DeCarlo Pomodorini Semi-Dried Tomatoes, for garnish
*Basil Pesto, for Garnish
Chicken:
1 lb Chicken Breast, lightly pounded
1 tbsp *Olivelle Nocellara Italian Olive Oil
1 tbsp *Olivelle Wild Garlic Herb Blend
Kosher Salt, TT
*Denotes ingredients available at Plum’s Cooking Company
Procedure:
1. Pre-heat the oven to 425F. Coat the chicken breast in the oil and season with the wild
garlic seasoning and kosher salt. Place in an 8×8 baking dish and bake for 20 minutes or
until the chicken reaches an internal temperature of 165F.
2. Bring a pot of salted water to a boil. Cook the bucatini according to the package
directions.
3. In your 3.5 qt Le Creuset Braiser, melt the butter over medium heat and add the garlic. Cook until
aromatic, about 30 seconds. Pour in the heavy cream, milk and the artichoke pesto. Stir
for 1 minute until warmed throughout. Turn the heat to low and whisk in the parmesan
cheese until it’s melted.
4. Add the cooked pasta to the pan with the sauce and toss until the pasta is coated. If
needed, add in some of the pasta water to thin it out if needed. Season with salt and
pepper to taste.
5. Plate the tossed pasta and garnish with the semi-sundried tomatoes and dollops of basil
pesto. Slice the chicken breast and set on top of the pasta. Serve.
