Saturday, December 17, 2011
Pasta with a Pesto Parmesan Sauce and Chicken
When you cook frequently, you end up with lots of leftover ingredients. This meal was a combination of many items leftover from other recipes. I made far too much chicken for the chicken salad so I decided to make a pasta and add it in. This was a very quick and easy weeknight meal. If you do not have cooked chicken breasts on hand, you could add vegetables instead. Artichokes and mushrooms would be very good in this sauce.
Total time: 15 minutes
You will need:
2 large chicken breasts, diced See Quick and Easy Baked Chicken
2 1/2 cups pasta
4 tablespoons pesto
2 tablespoons flour
1 cup milk
1/2 cup Parmesan
4 tablespoons Ricotta
Bring a large pot of water to a boil, add the pasta and cook according to the directions.
While the pasta is cooking, heat the pesto in a saucepan over medium heat. Once the pesto is hot, add the flour of stir together. Mix in the milk and bring to a slow boil. Let it bubble for a minute stirring constantly. Then add in the Parmesan and Ricotta.
Once the Parmesan and Ricotta are incorporated into the sauce add the chicken.
Drain the pasta and then add it to the sauce. Mix together and serve.