I have been on a bit of a blogging hiatus.  Not because I haven’t been cooking.  Probably mostly because I’ve been a bit lazy.  Last weekend we went to an Italian restaurant with a group of people and a friend ordered linguini with a creamy pesto sauce.  She said it was excellent and wanted to know how to make it so I thought I’d do a little experimenting.  I don’t usually like cream sauces but I actually did like this.  I liked it a lot.  I also prefer angel hair over linguini or fettuccini so that’s what I used.

Ingredients:

3/4 cup heavy cream

1/2 cup chicken broth (I used better than bouillon)

2 T butter

1/2 cup pesto

1/4 tsp garlic powder

1/2 cup shredded Parmesan cheese plus more for finishing

1-2 T olive oil

1 chicken breast sliced into medallions

1 bunch of asparagus cut into 1-2 inch pieces

1 can baby artichokes halved

1 heirloom tomato diced

1/2 pound pasta of your choice

Heat a large kettle of salted water to boiling and cook pasta according to package instructions.

Heat a tablespoon of olive oil in a heavy skillet.  Cut the chicken breast into medallions, season with salt and pepper and sear on both sides.  Put on a platter and keep warm until serving.

If necessary add a little more olive oil to the skillet and add the asparagus.  Cook over medium high heat just until tender tossing occasionally.  Add the artichokes to the skillet and keep warm.

In a medium size, heavy sauce pan heat the cream and chicken broth to a simmer.  Add butter and stir until melted.  Stir in the pesto and garlic powder.  Add the shredded Parmesan and stir until melted.

Put the cooked pasta in a large skillet over low heat.  Reserve some of the pasta water.  Add the asparagus and artichoke hearts to the pasta.

Add the chicken and the sauce and toss to coat.  If necessary add some of the pasta water.

Add the tomatoes just before serving.

Serve in pasta bowls and garnish with some additional shredded cheese and cracked pepper.  This dish was very yummy and for sure I will make it again.  I think that the addition of the pesto and the chicken broth made this dish a little less rich than typical cream sauces although heavy cream and butter play a major role here.

You can add your favorite vegetables in place of the asparagus and artichoke hearts or in addition to them.  You could also substitute shrimp or bay scallops for the chicken or make the dish meatless.  I used prepared pesto but obviously you could make your own and that would make the dish even better!

Mangia!Mangia!