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Mediterranean Penne with Roasted Chicken, Feta and Pine Nuts
Servings
4
-6 servings
Author
Melissa Sperka
Ingredients
12
oz
dry penne pasta
1 1/2
cups
half & half
4
oz
sun dried tomato pesto [I used Classico]
1/2
tsp
each garlic powder
onion powder, coarse sea salt, red pepper flakes
2
tsp
Mediterranean seasoning [I used McCormick Perfect Pinch Mediterranean Herb]
black pepper to taste
1/2
cup
sun dried tomatoes
rinsed
1
[13.75 oz] can artichoke hearts
chopped
1/4
cup
grated parmesan cheese
4
oz
crumbled feta
3
cups
chopped roasted chicken
1/2
cup
kalamata olives
halved
1/4
cup
fresh basil
1/3
cup
toasted pine nuts
Instructions
In a large pot cook the pasta in salted water per the package directions, until al dente. Drain and set aside.
Whip together the half & half, pesto and seasonings. Add to the pasta pot.
Simmer on low heat for 2-3 minutes. Add the sun dried tomatoes and the artichoke hearts simmering until heated through.
Add the Parmesan and feta cheese reserving a few feta crumbles for garnishing.
Add the cooked pasta back to the pot along with the chicken and olives. Stir well to make sure the ingredients are completely coated with the sauce.
Mix in the chopped basil.
Remove from the heat and sprinkle with crumbled feta cheese and toasted pine nuts for serving.
Serve immediately.
Notes
To toast the pine nuts, arrange them on a baking sheet and place into a 350°F oven. Roast for 6-7 minutes.