Thursday, September 9, 2010

Chicken Pesto Pasta

  1. Cube and cook in a skillet 2 or 3 chicken breasts. (This would also be a great spot for leftover chicken from a rotisserie.)
  2. Stir in one can cream of chicken soup and generous 1/2 cup of pesto.
  3. Toss int some cooked pasta. (I used a package of tri-colored rotini because I thought it would help hide the green pesto, and it worked. Zachary even ate it.)
  4. Top with parmesan cheese.

I had a few of these cold today before I warmed some up for lunch, and it was also excellent cold.

1 comment:

MOM said...

I thought this waas going to be from Jill. She made fresh pesto when we were up there this past weekend. Then divided it up and froze it, planning on using it for a future pasta dish. It looks really yummy - and if Zachary gave it a thumbs up, it must be good!