The Nashville Food Project’s Blog
Pesto Pasta with Chicken and Artichoke Hearts
We use fresh basil from our gardens in this Mediterranean dish that’s always a crowd pleaser.
Serves 50
Pesto: 6 cups fresh basil leaves, packed, plus extra for garnish 1 ½ cups grated Parmesan 1 cup pine nuts or walnuts 9 medium garlic cloves, minced 1 ½ cups olive oil
20 lbs. boneless skinless chicken breast tenders ½ cup olive oil 4 lbs. penne pasta 30 cups artichoke hearts (2 #10 cans), drained, rinsed, and finely diced Salt and pepper to taste
Place basil, parmesan, nuts, and garlic in food processor and pulse, adding olive oil in a thin stream, until desired consistency. Working in batches, saute chicken breast tenders in olive oil until golden brown and cooked through. Keep chicken warm covered in a 200-degree preheated oven.
Prepare pasta according to package directions.
Toss artichoke hearts, chicken, pesto, and pasta together, season with salt and pepper, and serve. Garnish with fresh basil.