Artichoke Pesto Chicken Tarts

I have had this recipe floating around in my head for a couple weeks now and finally got around to making it today


  • 1 cup fresh basil

  • 1 ounce pistachio nuts

  • 3 cloves garlic

  • 2 ounces freshly grated parmesean cheese

  • 1/8 cup olive oil

  • 4 ounce marinated artichoke hearts

  • 6 ounces cooked chicken breast

  • dash Kosher salt

  • 1 package mini Phyllo shells


Heat oven to 350 degrees

Grate the cheese

Put the basil in the food processor and give it a spin

Add in the garlic and nuts and about half the cheese

Slowly drizzle in the olive oil (while the food processor is running)

Add the artichokes and salt

Process until nice and creamy


Get your chicken ready.  I used the Tyson Grilled and Ready diced chicken I had in the freezer, any kind of chicken breast will do though

Take out about half of the pesto mixture and put it in a bowl

Leave the rest of the Pesto in the food processor and add the chicken.  Pulse until the chicken is chopped up. Next time I will leave mine a bit courser than this

Remove from the food processor and put in the bowl with the rest of the pesto and mix well

Fill the Phyllo tart shells with the mixture and sprinkle with a bit of the remaining cheese

Arrange on a baking sheet

Bake for 12-13 minutes then turn to broil for 1 minute


Nutritionals per 2 mini tarts (approximate)

Calories 132
Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.9g

Cholesterol 18mg
Sodium 145mg
Total Carbohydrates 6.9g
Dietary Fiber 1.4g
Sugars 0.5g
Protein 8.8g