chicken pesto pasta crunch
(1 rating)
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I'm an experimenter in the kitchen. I miss the mark frequently; but every so often it goes better then I envisioned it tasting. Usually because I'm on a tight budget and need enough to have leftovers and be able to freeze when possible and have learned sometimes it can be too much.lol
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(1 rating)
yield
4 -6
prep time
45 Min
cook time
15 Min
Ingredients For chicken pesto pasta crunch
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2boneless chicken breast
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2 cshell noodles or your choice noodles
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1 pkgkorr's pesto seasoning packet
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8 ozcheddar cheese, shredded you can choose you preferred cheese
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1 pkgitalian seasoned croutons or different kind
How To Make chicken pesto pasta crunch
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1Boil chicken breast in pot until fully cooked. Then in a large mixing bowl with forks or your fingers shred or pullapart the chicken add 2-3 tbsp of extra virgin olive oil. To prevent chicken from being to dry. NOTE: 2 chicken breast for every 4 servings
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2Boil Pasta noodles according to package. Then rinse cold water, add to chicken and toss. NOTE: I usually do about 2 cups for 4 servings. If you perfer more or less noodles go with it.
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3In sauce pan make pesto sauce according to package directions. If you know how to make your own PESTO sauce go for it. Note: 1 package for every 4 servings unless you want it really creamy, then add more packets.
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4Add pesto sauce to chicken pasta mixture and toss. Add cheese stir it in. Pour croutons in a bowl and crush with any item that has a rounded bottom. Sprinkle on top of mixture,
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5Set in preheated oven for 350 degrees for 10-20 minutes or until cheese is melted. Every oven varies so keep watch as everything is already cooked.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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