Tony Zentgraf
Chicken smoked on the Traeger or Kamado Joe imparts a great flavor into the meat. Rotisserie or Roasted Chicken can be substituted. This pasta dish can be a great use for other leftover chicken.
Easy to Adapt Recipe
Make it Vegetarian by adding other veggies, artichoke hearts, eggplant or diced roma tomatoes. Grill up some portobello mushrooms to get the smokiness and meaty texture to the pasta.
Make Your Own Pesto
The Sun Dried Tomato Pesto is a great alternative to a jarred pasta sauce. The bold richness of the sun dried tomatoes in the pesto blends well with the smokiness of the chicken.
When assembling the pasta sauce, take time to build the flavors by sauteing each step of the vegetables. Build caramelization while sauteing, so when you deglaze it will bring up any fond left from the sauteing process thus adding flavor to the sauce.
Building flavors is a key element in the sauteing process of any dish.
This dish calls for Sun Dried Tomato Pesto and Garlic Confit Oil follow the links to the recipes to make ahead.
Enjoy!
Smoked Chicken & Sun Dried Tomato Pesto Cream Sauce with Fettuccine
Print RecipeRecipe Multiplier
- ½ lb Fettuccine
- 2 tbsp Garlic Confit Oil
- ¾ cup Red Onion sliced
- 5 ea Garlic Cloves sliced
- 1 ea Yellow Squash or Zucchini
- 8 ea Mushrooms quartered
- ½ cup White Wine
- ¼ cup Sun Dried Tomato Pesto
- 12 oz Half & Half
- 8 ea Grape Tomatoes halved
- 12 oz Smoked or Rotisserie Chicken shredded
- 2 cup Spinach
- ½ cup Parmesan
- Salt & Pepper to Taste
Instructions
Preparing the Ingredients
- Prepare the Sun Dried Tomato Pesto
- Use Garlic Confit Oil or use Olive Oil
- Shred 12 oz Chicken Breast and/or Thigh Meat Smoked or Rotisserie
- Cut all vegetables. Slice the red onion and garlic. Quarter the mushrooms. Cut the Yellow Squash into baton sized pieces.
- Cook the Fettuccine as directed on the box.
Assembling the Sauce
- Heat a saute pan over a medium high heat, add the Garlic Confit Oil.
- Add the sliced Red Onion and saute.
- Once the onions start to brown add the sliced Garlic. Saute the Garlic until the it begins to take on some color.
- Add the Yellow Squash to the pan. Saute until the squash begins to soften.
- Add the Mushrooms and continue to cook. Cook the mushrooms until they begin to change texture and may brown.
- Deglaze the pan with White Wine. Reduce the wine by half.
- Add the Sun Dried Tomato Pesto and mix into the wine.
- Remove the pan from the heat. Once the pan reduces in temperature, add the Half & Half. Careful not to curdle the cream. You can preheat the Half & Half to help avoid curdling.
- Add the Grape Tomatoes. Bring the sauce up to a simmer.
- Add the Shredded Chicken and stir to bring the chicken up to temperature.
- Add the Spinach and stir to combine and wilt the spinach.
- Add the Parmesan. Start with ¼ cup and add more as you see fit. The parmesan will thicken the sauce.
- Adjust seasoning with Salt and Pepper.
- Add the cooked Fettuccine to the sauce and toss to combine.
