Pesto Chicken Pasta
photo by Chef shapeweaver
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 226.79 g uncooked garden rotini pasta (or what ever pasta you want to use)
- 354.88 ml leftover mixed vegetables (we like peas,corn,carrots)
- 14 g envelope pesto sauce mix
- 14.79 ml cornstarch
- 354.88 ml milk
- 236.59 ml cubed cooked chicken (you could even use shredded if you like)
- 1.23 ml salt
- 1.23 ml pepper
- 59.14 ml chopped walnuts (optional)
- parmesan cheese, if desired
directions
- Cook pasta according to package directions; add veggies during the last 2 to 3 minutes of cooking.
- In a small saucepan, whisk the pesto mix, cornstarch, and milk until smooth.
- Bring to a boil; cook and stir for 2 minutes, or until thickened.
- Stir in chicken, salt, and pepper.
- Drain pasta and veggies.
- Place in a large serving bowl.
- Add chicken mixture and toss to coat.
- Sprinkle with walnuts if desired.
- Sprinkle with parmesan cheese if desired.
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RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)