Chicken Pesto Pasta Bake

Recipe by IngridH
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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