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Creamy Chicken & Sun-dried Tomato Fettucine

4.33 Mitt(s) 9 Rating(s)9 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 59 votes, average: 4.33 out of 5

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Level: Easy

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Description

Made with a homemade sun-dried tomato pesto and comes together in under 30 minutes!

Ingredients

  • 8 ounces, weight Whole Wheat Fettucine (spaghetti Or Linguine Would Also Work)
  • 1-½ cup Cooked Diced Or Shredded Chicken
  • 1 cup Jarred Marinated Artichoke Hearts, Chopped
  • 2 cups Chopped Fresh Baby Spinach (about 3 Big Handfuls)
  • ⅓ cups Sun-dried Tomato Pesto (also In My Recipe Box)
  • 1 whole Green Onion, Sliced Thinly
  • 2 ounces, weight Goat Cheese, Plus More For Garnish
  • ⅛ teaspoons Salt And Black Pepper (or To Taste)

Preparation

Bring a large pot of water to boil. Add 2 tablespoons salt to the water, then add pasta. Cook according to package directions, until al dente. Meanwhile, prepare other ingredients.

When pasta is finished cooking, remove a cup of the pasta water from the pot and set aside. Drain remaining water and place cooked pasta in a large bowl. Add remaining ingredients and stir until the pesto and goat cheese have coated everything and the spinach has wilted. If it gets too thick and cumbersome, add reserved pasta water a few tablespoonfuls at a time to loosen things up. The pasta should be lightly coated with a sauce, but not watery.

Makes about 4 servings.

12 Comments

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newchef on 1.13.2011

I am trying this tonight and cannot wait! :)

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gardengal79 on 6.6.2010

Didn’t have goat cheese or artichokes, but this was to die for! Thanks!

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Natalie | Perry's Plate on 5.27.2010

I’m sure this is great any number of ways! Recipes are usually just suggestions anyway, IMO. :)

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Lindsey @ Sunshine and Jellybeans on 5.20.2010

I am writing a comment instead of a review because I made some alterations to your recipe. I didn’t have goat cheese or spinach (I know – 2 very important ingredients), so I substituted a handful of chopped fresh basil, and mozzarella cheese. I also added kalamata olives…this was really really good! I will try it the original way next time! Thanks Natalie!

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Ernsk on 5.19.2010

Mmm, very tasty. Thanks for creating this! I’ll take any excuse to eat goat cheese!

9 Reviews

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Megan {Country Cleaver} on 4.7.2014

My first and one of my favorite dishes I’ve ever made on TK!! Thanks Natalie!

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newchef on 1.28.2011

Loved this recipe Natalie! My husband especially loved it and it was even better after languishing in the fridge :) .

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heidimay18 on 1.27.2011

The first night we had this I thought it was good, but it seemed to be missing something. When I served the leftovers I added kalamata olives to it and those made it amazing! With the addition of the olives it would definitely get a rating of 5 from me.

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Sex, Food, and Rock & Roll on 12.27.2010

I made this tonight, substituting mascarpone for goat cheese. Other than being a bit bland and needing quite a bit of salt, it was pretty good!

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rubybell on 6.7.2010

As ususal I ‘made this recipe my own’ as Paula Deen says. I used one can of arthichoke hearts packed in water. I used a whole bag of the spinach as it really shrinks up. I sprinkled the crumbled goat cheese on top when serving, did not stir any in the dish. I doubled up on the pesto,needed to for flavor. Instead of putting this in a bowl I put the al dente cooked pasta back in the pot and on low heat while stirring in the remaining ingredients. YUMMO ! I think next time I will omit the chicken and add sauted portabella to the top when serving.

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