CHICKEN PESTO PASTA BAKE RECIPES RECIPES

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CHICKEN PESTO PASTA BAKE RECIPE - FOOD.COM



Chicken Pesto Pasta Bake Recipe - Food.com image

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

12 ounces penne pasta, other similar sized shapes work too
3/4 lb chicken (cooked)
4 tablespoons pesto sauce (homemade or bottled)
4 tablespoons butter
4 tablespoons flour
3 cups chicken stock
1 chicken bouillon cube
salt
pepper
1 teaspoon lemon juice
1/2 cup parmesan cheese, grated

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



Pesto Pasta Chicken Bake Recipe | Allrecipes image

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

1 (16 ounce) package farfalle (bow tie) pasta
cooking spray
2?½ cups chopped, cooked chicken
2 (10 ounce) cans condensed cream of chicken soup
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 (7 ounce) container pesto
¾ cup chopped, drained oil-packed sun-dried tomatoes
1 (4 ounce) jar diced pimento peppers
2 tablespoons grated Parmesan cheese, or to taste

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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