Recipe Collection |  Share a Recipe 

Submitted by: Terry Felder from Sorrento, FL
Originally shared on the web 05/23/2023

16-oz. pkg. linguine pasta, uncooked
1-1/2 c. whipping cream
8.1-oz. jar pesto sauce
1 deli rotisserie chicken, shredded
7-oz. jar sun-dried tomatoes in oil
14-oz. can quartered artichokes, drained
1 c. pine nuts
3/4 c. grated Parmesan cheese
1/2 t. lemon juice
Garnish: chopped fresh parsley

Cook pasta according to package directions; drain and return to pan. Meanwhile, in a saucepan over medium heat, combine cream and pesto sauce. Cook and stir until blended together and thickened. Add to cooked pasta along with remaining ingredients except garnish. Stir until pasta is coated with sauce. Top with chopped parsley and serve. Makes 4 to 6 servings.