Serves 50
Pesto: 6 cups fresh basil leaves, packed, plus extra for garnish 1 ½ cups grated Parmesan 1 cup pine nuts or walnuts 9 medium garlic cloves, minced 1 ½ cups olive oil
20 lbs. boneless skinless chicken breast tenders ½ cup olive oil 4 lbs. penne pasta 30 cups artichoke hearts (2 #10 cans), drained, rinsed, and finely diced Salt and pepper to taste
Place basil, parmesan, nuts, and garlic in food processor and pulse, adding olive oil in a thin stream, until desired consistency. Working in batches, saute chicken breast tenders in olive oil until golden brown and cooked through. Keep chicken warm covered in a 200-degree preheated oven.
Prepare pasta according to package directions.
Toss artichoke hearts, chicken, pesto, and pasta together, season with salt and pepper, and serve. Garnish with fresh basil.
Pesto Pasta with Chicken and Artichoke Hearts