Pesto Chicken Pasta
photo by Chef shapeweaver
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces uncooked garden rotini pasta (or what ever pasta you want to use)
- 1 1⁄2 cups leftover mixed vegetables (we like peas,corn,carrots)
- 1 (14 g) envelope pesto sauce mix
- 1 tablespoon cornstarch
- 1 1⁄2 cups milk
- 1 cup cubed cooked chicken (you could even use shredded if you like)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup 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. ;)