Pasta with Pesto and Sun Dried Tomatoes

  • 1 pkg. fusilli pasta, cooked al dente
  • ¼ cup sun dried tomatoes, cut up
  • ¼ cup Italian parsley, roughly chopped
  • 1 clove garlic, roughly chopped
  • 2-3 Tbsp. extra virgin olive oil
  • 2-3 slices bacon, chopped (or pancetta)
  • 2 cups cooked chicken breast, diced
  • 4-5 Tbsp. pesto
  • Parmigiano reggiano cheese, shaved
  • sea salt
  • cracked pepper
  1. Boil pasta in a stock pot for 8 minutes
  2. Drain and rinse with cold water
  3. Set aside
  4. Heat a skillet over medium high heat and cook bacon or pancetta
  5. When halfway cooked, add the olive oil and garlic
  6. Saute for 30 seconds
  7. Add the cooked chicken
  8. Add the pasta and sun-dried tomatoes
  9. Toss to coat
  10. Add the pesto, using more or less dependig on your taste
  11. Season with salt and pepper
  12. Remove skillet from heat and stir in the parsley
  13. Shave parmigiano reggiano over top

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This entry was posted in Pizza.

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