I love to serve this dish for the girls when we all get together or when I need a good dish for a potluck. It's quick and very satisfying.
Blue Ribbon Recipe
Super satisfying, this chicken pesto pasta is fantastic. The pesto gives the pasta a delightfully tangy, sweet, and savory flavor. It's filled with Italian seasonings from the diced tomato. We liked using penne for this casserole because the sauce gets into the pasta. Chicken breasts, along with the pasta, make the dish very hearty. Nice and cheesy, this is a recipe your family won't complain about eating the leftovers.
pasta of choice, I prefer penne pasta (16 oz each)
Italian flavored diced tomatoes (14.5 oz each)
sliced mushrooms (6 oz each)
basil pesto (abt 6 oz each)
4 - 6
chicken breasts, boneless and skinless, cooked and diced
shredded mozzarella cheese (16 oz each)
grated Parmesan cheese
How To Make chicken pesto pasta
Preheat oven to 350 degrees. Cook chicken breast in skillet, and cube. Set aside.
Cook pasta 10-12 minutes until al dente. Drain and set aside.
In a large skillet, combine tomatoes, mushrooms, and chicken. Heat through.
Add the pesto to the pasta and gently stir until well mixed.
Add the tomato mixture to the pasta and mix well.
Layer the mixture with the mozzarella cheese in alternating layers, into a greased 9x13 baking dish.
Sprinkle the Parmesan cheese on top.
Bake in a preheated 350 degree oven for 20-30 minutes or until bubbly and cheese is melted and is golden brown.
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