Chicken Penne Pesto

Donna, Scott and I enjoyed the wonderful pasta dish with our flavorful Caprese Veronica salad.

Chicken Penne Pesto


  • 1 box Brailla tri-colored penne pasta
  • 1-1/2 cup fresh asparagus (1 inch pieces)
  • 1 sweet red pepper sliced
  • 1-1/2 cups Baby Bella Mushrooms sliced
  • 1 can water packed artichoke hearts, rinsed drained and quartered
  • 3 tablespoons BROOC Organic Tuscan Herd EVOO
  • 1 tablespoon BROOC Cayenne Fused Olive Oil
  • 2 teaspoons minced garlic
  • 3 cups shredded cooked chicken
  • 1 1/2 cups Kirkland Pesto with Fresh Basil from Costco (or two jars pesto sauce)
  • 1 jar oil packed sun dried tomatoes, drained and chopped
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon sea salt  


Cook pasta to package instructions adding to cut asparagus the last 4 minutes of the preparation. In large skillet sauté sweet red peppers and mushrooms, until tender, in 2 tablespoons of BROOC Tuscan Herb olive oil and 1 tablespoon of BROOC Cayenne fused olive oil. Add garlic and cook for another minute. Reduce heat add the chicken, artichokes, pesto, sun-dried tomatoes. Cook for 3 minutes until throughly heated. Drain pasta and asparagus and toss with chicken mixture. Drizzle on remaining BROOC Organic Tuscan Herb olive oil and sprinkle with Parmesan cheese.

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