Tweet
Doubt this is healthy but it sure sounds good!
cheesy-pesto-chicken-pasta-bake-plate_chad-elick.jpg
Ingredients: 1 lb dried ziti or penne pasta
4 Tbsp unsalted butter
1/4 cup flour
3 cups milk
6-8 oz pesto (If using store bought pesto, start with 4 ounces and add a little at a time, to taste)
8 oz shredded Italian cheese blend (mozzarella, provolone, romano, fontina, asiago, and parmesan)
12 oz precooked chicken, diced
8 oz tomato sauce (or favorite pasta sauce)
4 oz mozzarella cheese, shredded
5 oz fresh Parmesan cheese, grated, divided
directions:1. Preheat oven to 425°F.
2. Fill a large pot with water and bring to a boil. Add a handful of salt. Cook pasta to al dente; meaning it still has a little bite to it. Al dente pasta absorbs sauce better while it cooks and this is going into the oven.
3. Meanwhile, in a medium sauce pan (about 4 quarts) over medium heat, melt butter, add flour and whisk for 2 to 3 minutes to cook out the "flour-y" taste. Add milk whisk to combine. Add pesto and whisk together. Once combined add Italian cheese and 1/2 of Parmesan cheese. Stir with a spoon to combine. Allow to simmer until pasta is cooked.
4. Add chicken to the bottom of a 9-by-13-inch baking dish and pour pesto cheese sauce over top. Add pasta. Stir to combine and mix well. Smooth pasta with a spoon and pour tomato sauce over top. Sprinkle mozzarella cheese and remaining parmesan cheese on the top.
5. Place baking dish on a cookie sheet and bake for 6-8 minutes until cheese is melted and bubbly. Serve and enjoy!
KITCHEN COUNTER:Serves 4.
cheesy-pesto-chicken-pasta-bake-plate_chad-elick.jpg
Ingredients: 1 lb dried ziti or penne pasta
4 Tbsp unsalted butter
1/4 cup flour
3 cups milk
6-8 oz pesto (If using store bought pesto, start with 4 ounces and add a little at a time, to taste)
8 oz shredded Italian cheese blend (mozzarella, provolone, romano, fontina, asiago, and parmesan)
12 oz precooked chicken, diced
8 oz tomato sauce (or favorite pasta sauce)
4 oz mozzarella cheese, shredded
5 oz fresh Parmesan cheese, grated, divided
directions:1. Preheat oven to 425°F.
2. Fill a large pot with water and bring to a boil. Add a handful of salt. Cook pasta to al dente; meaning it still has a little bite to it. Al dente pasta absorbs sauce better while it cooks and this is going into the oven.
3. Meanwhile, in a medium sauce pan (about 4 quarts) over medium heat, melt butter, add flour and whisk for 2 to 3 minutes to cook out the "flour-y" taste. Add milk whisk to combine. Add pesto and whisk together. Once combined add Italian cheese and 1/2 of Parmesan cheese. Stir with a spoon to combine. Allow to simmer until pasta is cooked.
4. Add chicken to the bottom of a 9-by-13-inch baking dish and pour pesto cheese sauce over top. Add pasta. Stir to combine and mix well. Smooth pasta with a spoon and pour tomato sauce over top. Sprinkle mozzarella cheese and remaining parmesan cheese on the top.
5. Place baking dish on a cookie sheet and bake for 6-8 minutes until cheese is melted and bubbly. Serve and enjoy!
KITCHEN COUNTER:Serves 4.
Comment