Chicken Pecan Pesto Pasta

• CHICKEN AND PASTA
• 4 boneless, skinless chicken breast halves, cut into bite size pieces.
• 4 cups cooked penne or rotini pasta
• 2 tbsp. hot sauce
• 1 tbsp. artichoke marinade (see below)
• PECAN PESTO
• 1/2 cup toasted pecan pieces
• 1 cup fresh parsley or a mixture of parsley, basil and cilantro
• 2 cloves garlic minced
• 1/2 cup freshly grated parmesan cheese.
• 1/2 cup vegetable oil
• salt and pepper
• VEGETABLES
• 1 roasted red pepper, sliced in long strips
• 1 340 ml marinated artichoke hearts (reserve 1 tbsp. marinade for chicken)
• 3 sun-dried tomatoes cut up

1. Cook pasta in large pot of boiling salted water until tender but still firm. Drain, return to pot and cover. Meanwhile, spread pecans on a cookie sheet and place in a 350 F. oven or 5 minutes. In food processor combine pecans,fresh herbs, garlic and cheese. Process until finely chopped, about 1 minute. With machine running, slowly add oil; process for 30 seconds more, adding salt and pepper to taste.
2. In a large skillet,heat artichoke marinade over medium high heat. Add chicken and hot sauce and stir to coat. Cook, stirring often, until nicely browned. Add roasted red pepper strips and artichoke hearts. Add pesto to pasta, and gently stir in chicken and vegetable mixture. Sprinkle with additional Parmesan cheese, if desired.

chicken, chicken, rotini pasta, hot sauce, artichoke marinade, pecan pesto, fresh parsley, garlic, freshly grated parmesan cheese, vegetable oil, salt, red pepper, tomatoes

Taken from www.epicurious.com/recipes/member/views/chicken-pecan-pesto-pasta-1209613 (may not work)