Print Options:

Almond Pesto Chicken with Conchiglio Pasta

Yields1 Serving

Screenshot 2014 07 16 14 q5w

 1 package Tantillo Artisanal Conchiglio Pasta
 2 cups whole basil leaves 6 cloves of garlic
 1⁄4 cup Tantillo Extra Virgin Olive Oil
 4 oz. grated Parmigiano Reggiano cheese
 3 oz. raw almonds
 1 grilled chicken breast
 3 oz. chicken stock
 4 sundried tomato slices
Prepare the pesto sauce:

Place the basil, garlic, Tantillo Extra Virgin Olive Oil, cheese, and almonds in a blender.


Blend thoroughly, making sure that all the ingredients have broken down and come together.


Add more olive oil as needed to bring the pesto to your preferred consistency.

Prepare the pasta:

Cook pasta in a pot of salted, boiling water for 10-11 minutes, or until it is al dente.


Set aside along with a few ounces of the water it was cooked in.

Prepare the chicken:

Cut the grilled chicken breast into 1⁄4” slices. Place the chicken stock in a sauté pan over medium heat.


Add the chicken and sundried tomato slices to the pan.


Allow the stock to reduce then add a few ounces of the pasta water along with the cooked pasta. Stir to combine then allow the pan to simmer for 2-3 minutes.


Add the pesto sauce and stir again.


Heat the mixture just enough to warm the sauce, then serve.