Creamy and delicious, this pasta is both comforting and satisfying.
1-17.6 ounce package rigatoni or pennette pasta
2 cups cooked and chopped chicken breasts
1 cup chicken or turkey stock
3 tablespoons kale pesto
¼ cup artichoke and garlic cream
2-3 grinds fresh black pepper
Cook pasta according to package’s instructions, reserving 1 cup of starchy cooking water before draining.
In a medium-sized skillet, reheat the chicken with the chicken or turkey stock. When it is hot, stir in the pesto, artichoke and garlic cream, pepper, and ¼ cup of the reserved pasta water at a time (adding more as needed). Add the pasta to the sauce and stir until pasta is completely coated. Cook until sauce is reduced slightly, about 1-3 minutes. Taste and add salt if desired.
Make it a Meal: Serve the pasta with garlic bread, and a big salad dressed with dried fruit, nuts, and seeds, topped with your favorite balsamic dressing. Saint Desirat Viognier would pair nicely with the pasta. For dessert serve some Lemon Sorbet.