Tuesday, March 20, 2012
Pesto and Artichoke Chicken Alfredo
I don't mean to pat myself on the back, but this was pretty tasty and came mostly from my small-ish head. It is easy to switch up the ingredients and make it your own with what you have in the fridge. I love to cook, however, lately it seems my purpose in the kitchen is a little less noble. The hubby is a firefighter and it turns out a lot of those guys at the station can really cook. I now try to outdo every recipe my lover tells me was delicious that he experienced at work. Isn't that creepy of me? He sure doesn't complain.
3 Tbs. butter
3 Tbs. flour
2 cups milk (depending on how thick you like it)
1/2 cup Parmesan cheese
1/2 cup feta cheese (I just had this in the fridge, a good Italian cheese Asiago, for example, would be good)
1 tsp garlic powder
salt and pepper to taste
1 jar of artichoke hearts
4 Tbs of pesto (in a jar in the Italian section, or homemade if you are incredible)
1 box of whole wheat penne pasta cooked
1 pound of chicken grilled with Italian seasoning
Cook the first 3 ingredients like a basic white sauce, add seasonings as it thickens. Stir in cheese and pesto and remove from heat once cheese is melted. Grill the chicken while the sauce and pasta are cooking. When the pasta is done, drain and set aside while dicing up the grilled chicken into bite size pieces. Mix pasta and chicken into a large bowl and add artichoke hearts. Pour sauce over the pasta and chicken and mix. Serve with a salad or veggie and homemade bread sticks. Recipe for that to come! Serve and Enjoy!