You are here

Parrano Pesto Chicken with Cherry Tomatoes and Artichoke Hearts

parrano's picture
This recipe is courtesy of Parrano
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chicken tenders/Chicken pounded thin 1 Pound
  Dry white wine 1⁄2 Cup (8 tbs)
  Quartered artichoke hearts 1 Can (10 oz), drained
  Cherry tomatoes 1 Pint
  Grated parrano 1 Cup (16 tbs), divided
  Cooked penne 16 Ounce
  Prepared pesto 7 Ounce (1 Container)
  Salt To Taste
  Pepper To Taste

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:

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4325 Calories from Fat 2465

% Daily Value*

Total Fat 275 g423.8%

Saturated Fat 88.1 g440.7%

Trans Fat 0 g

Cholesterol 598.1 mg199.4%

Sodium 6586.4 mg274.4%

Total Carbohydrates 237 g79.1%

Dietary Fiber 22.3 g89.3%

Sugars 24.7 g

Protein 101 g202.7%

Vitamin A 83.7% Vitamin C 142.9%

Calcium 275.8% Iron 60.4%

*Based on a 2000 Calorie diet

Parrano Pesto Chicken With Cherry Tomatoes And Artichoke Hearts Recipe