Chicken & tarragon pesto pasta

Name: Chicken & tarragon pesto pasta
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cups penne pasta, cooked; 3-4 cups chicken, cooked and cut into strips, shredded, or bite-sizes; 2-4 cups arugula, washed and dried; to taste salt and pepper; ... For the tarragon pesto..; 1 cup Parmesan cheese, freshly grated; 1/2 cup pine nuts, pan toasted; 1 bunch tarragon, leaves stripped from stems; 1 lemon, juiced and zested; 1 clove fresh garlic, chopped; 1/2 cup extra virgin olive oil

Lori @ Heirloom Farm @cook_14666815

Earlham, Iowa

Served on a bed of arugula, wonderful served warm or chilled. Make a big batch and eat it for lunch all week long!

Lori @ Heirloom Farm @cook_14666815

Earlham, Iowa

Served on a bed of arugula, wonderful served warm or chilled. Make a big batch and eat it for lunch all week long!

Saved

Ingredients

4 servings

2 1/2 cupspenne pasta, cooked
3-4 cupschicken, cooked and cut into strips, shredded, or bite-sizes
2-4 cupsarugula, washed and dried
to tastesalt and pepper
... For the tarragon pesto..
1 cupParmesan cheese, freshly grated
1/2 cuppine nuts, pan toasted
1 bunchtarragon, leaves stripped from stems
1lemon, juiced and zested
1 clovefresh garlic, chopped
1/2 cupextra virgin olive oil

Saved

Steps

1

To make the tarragon pesto, place the grated Parmesan, toasted pine nuts, tarragon, lemon zest and juice, garlic, and olive oil in a bowl and puree until smooth with a hand-held stick blender, or use a food processor.
2

Put the cooked pasta, pesto, chicken, and arugula in a serving bowl, season with salt and black pepper, and toss well, coating the pasta and chicken evenly with the pesto. Alternatively, mix everything except for arugula and serve over a bed of arugula as shown in the photo.