In the kitchen today, we welcome Chef Steve Talley from 110 Grill making Chicken Pesto Pasta.


  • 1 Tablespoon Oil Olive Blend 90/10
  • 6 ounce (dry) Diced Random Chicken
  • 1 teaspoon Grill Seasoning
  • 3 ounce (dry) Artichokes Quarters
  • 2 ounce (dry) Roasted Tomatoes
  • 2 ounce (dry) Cheese Sauce
  • 1/2 ounce (dry) Cheese Parmesan Shaved
  • 2 ounce (dry) Cheese White Cheddar
  • 2 ounce (fluid) Pesto
  • 1 1/2 ounce (fluid) Veg Stock
  • 1 teaspoon Chopped Garlic
  • Fettuccini Cooked


  1. In a medium sauté pan, heat 1 Tbsp oil on medium heat.
  2. Season diced chicken with 1/2 tsp grill seasoning and sauté until golden brown. Add 1 tsp garlic half way through.
  3. Heat fettuccini in pasta water for 30 seconds. Drain.
  4. Deglaze pan with 1.5oz veg stock.
  5. Add 3oz cheese sauce and 1/4 cup white cheddar. Let simmer for 1-2 minutes until chicken is cooked through.
  6. Add 20z roasted tomato, 3oz artichokes, 1/2 tsp grill seasoning and 2oz pesto. Toss until well combined. Fold in drained fettuccini
  7. Using tongs, transfer pasta into bowl achieving as much height as possible. Pull out the ingredients to the top.
  8. Garnish with shaved parmesan in the center of the pasta.

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