Tuesday, November 16, 2010

Creamy Pesto Chicken and Pasta

I made this tonight for dinner on a whim - it's been cold and windy here all day and something nice and warm sounded so good!
You will need: 

2 tsp butter (I used just a drizzle of olive oil)
4 skinless, bonelkess chicken breasts, cut into cubes (about 2 cups worth
1 can Condensed Cream of Chicken soup
1/2 cup pesto
1/2 cup milk
3 cups pasta, cooked and drained (you can use bow tie pasta, I used penne since I had that on hand)
Fresh Parmesan cheese

Heat butter or oil in large skillet, over medium heat.  Add chicken and cook until well browned, stirring often.

Stir soup, pesto sauce and milk in skillet.  Heat to a low boil.  Reduce heat to low or until chicken is cooked through.  Stir in pasta and cook until mixture is hot.

To serve sprinkle with teaspoon full of fresh Parmesan cheese. 

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