Parrano Pesto Chicken with Cherry Tomatoes and Artichoke Hearts Recipe
This recipe is courtesy of Parrano
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Chicken tenders | 1 pound, pounded | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Artichoke hearts | 1 Can (10oz), quartered | |
| Cherry tomatoes | 1 Pint | |
| Parrano | 1 Cup (16 tbs), divided | |
| 16 oz cooked penne pasta | ||
| 7 oz container prepared pesto | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bring a large pot of water to a boil and prepare pasta according to package.
Season the chicken tenders with salt and pepper. In a large skillet, heat the oil. And the chicken and cook over high heat, turning once, until brown. Add the garlic and cook for 1 minute. Transfer chicken to a platter to rest. Add white wine, artichoke hearts and cherry tomatoes. Toss occasionally until artichokes and tomatoes are warmed through. Reintroduce chicken to the pan and remove from heat. Add ½ cup of Parrano cheese, drained pasta and Pesto. Toss mixture and add salt and pepper to taste. Plate and top dish with remaining Parrano.
This recipe is courtesy of Parrano. To learn more information or to find out where you can purchase Parrano, visit: www.dairydial.com.
Season the chicken tenders with salt and pepper. In a large skillet, heat the oil. And the chicken and cook over high heat, turning once, until brown. Add the garlic and cook for 1 minute. Transfer chicken to a platter to rest. Add white wine, artichoke hearts and cherry tomatoes. Toss occasionally until artichokes and tomatoes are warmed through. Reintroduce chicken to the pan and remove from heat. Add ½ cup of Parrano cheese, drained pasta and Pesto. Toss mixture and add salt and pepper to taste. Plate and top dish with remaining Parrano.
This recipe is courtesy of Parrano. To learn more information or to find out where you can purchase Parrano, visit: www.dairydial.com.
Chef
