Parrano Pesto Chicken with Cherry Tomatoes and Artichoke Hearts
|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)|
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.