CHICKEN PESTO BAKE PASTA RECIPES
CHICKEN PESTO PASTA BAKE RECIPE - FOOD.COM
This recipe was born out of my need to use up some things from my freezer- chopped chicken meat and homemade basil pesto. It's easy, tasty, and can be made ahead. If you want to make a one dish meal out of this, toss in a 10 ounce bag of thawed frozen vegetables. I used homemade stock as well, but canned will work fine.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta to just short of al dente.
- Drain the pasta, and place in a large mixing bowl.
- Add the chopped chicken and pesto to the bowl, and stir to coat.
- If adding vegetables, add them to the bowl now.
- Preheat the oven to 350°F.
- Spray a 9x13 baking dish with cooking spray.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour, and whisk to form a roux.
- Cook for 2-3 minutes.
- Slowly whisk the stock into the roux.
- Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
- Crumble the boullion cube, and add to the sauce.
- Stir in the lemon juice.
- Taste the sauce for seasoning, and add salt or pepper as needed.
- Add the sauce to the chicken and pasta mixture.
- Stir to combine well, then place the mixture in the prebared baking dish.
- Top with the grated cheese.
- If making ahead, cover at this point and chill until needed.
- Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.
Nutrition Facts : Calories 493.3, FatContent 21.4, SaturatedFatContent 9.3, CholesterolContent 73.9, SodiumContent 567.3, CarbohydrateContent 53.9, FiberContent 6.4, SugarContent 2.1, ProteinContent 21.8
PESTO PASTA CHICKEN BAKE RECIPE | ALLRECIPES
Creamy and delicious and nice enough to serve to guests.
Provided by Genevieve Johns Seivert
Categories Meat and Poultry Chicken Baked and Roasted
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 1 3 1/2-quart baking casserole
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
- Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
- Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 607.6 calories, CarbohydrateContent 56 g, CholesterolContent 58.3 mg, FatContent 30.2 g, FiberContent 5.1 g, ProteinContent 31.4 g, SaturatedFatContent 8.4 g, SodiumContent 1072.8 mg, SugarContent 2.7 g
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