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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CHICKEN & PESTO PASTA

From: Stan Prestogeorge, Prestogeorge Fine Foods, Pittsburgh
Primary category: Italian

Ingredients

10 oz chicken, cut into cubes
3 oz mushrooms
2 oz roasted red peppers
1 oz pine nuts
2 oz tomatoes
6 oz pesto sauce
6 oz heavy cream
4 oz parmesan cheese
12 oz basil & garlic pasta
Salt & pepper to taste
Fresh basil (garnish)

Procedure

In a large saute pan, saute chicken cubes, mushrooms, red peppers & pine nuts. Add tomatoes, pesto and heavy cream when the edges of the chicken turn white.

Simmer for 15-20 minutes, add parmesan cheese and pour over basil and garlic pasta. Garnish with fresh basil.

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Chicken & Pesto Pasta - NOTES

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Chicken & Pesto Pasta - REVIEWS

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