The Pioneer Woman Tasty Kitchen
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Almond Pesto Pasta with Chicken & Italian Sausage

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Level: Easy

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Description

Bright and savory pasta with an almond pesto sauce.

Ingredients

  • FOR THE ALMOND PESTO:
  • 2 whole Garlic Cloves, Finely Diced
  • ½ cups Unsalted, Roasted Almonds
  • 2 cups Sweet Basil (approximately 1 Bunch)
  • ½ cups Grated Parmesan Cheese
  • 1 teaspoon Lemon Juice
  • Salt And/or Pepper, To Taste
  • ½ cups Extra Virgin Olive Oil
  • _____
  • FOR THE PASTA:
  • 1 Tablespoon Oil From Sun-dried Tomatoes
  • ½ pounds Italian Sausage
  • ⅓ cups Chopped Sun Dried Tomatoes (preserved In Olive Oil)
  • 1 whole Chicken Breast, Sliced And Seasoned With Salt And Pepper
  • 2 cups Crimini Mushrooms, Sliced
  • 1 Tablespoon Fresh Garlic, Finely Diced
  • ¼ cups Shallots, Sliced
  • ½ teaspoons Dried Chili Flakes
  • 1 pound Pound Pasta, Cooked Al Dente
  • 1-½ cup Almond Pesto
  • Salt And Pepper, to taste

Preparation

Prepare pesto. In a food processor, pulse garlic and almonds. Add basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down the sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate.

In a large and heavy bottom skillet, heat 1 tablespoon of olive oil from the sundried tomatoes. Add the sausage and sauté, crumbling, until golden but not cooked, about 3 minutes. Using a slotted spoon, remove from the pan. Add the chicken to the skillet and cook until almost done. Using a slotted spoon, remove from pan. Add the mushrooms, garlic, and shallots to the skillet and sauté until tender. Return the sausage and chicken to the pan and add chili flakes. Continue cooking until all the protein is done.

Add the freshly boiled pasta to the pan and toss. Add pesto and toss to coat all items thoroughly. Season with salt and pepper to taste. Optional: serve with additional Parmesan cheese and chili flakes.

Enjoy!

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