I’ve been craving chicken and pesto lately, so we had some for supper tonight!
This is so easy to make, and it’s toddler approved! My two-year-old son ate it up, saying “mmmm” every few minutes.
Easy Chicken Pesto Pasta
- 2 chicken breasts
- 4 cups of pasta (we’d normally use penne or fettuccine, but we had rigatoni on hand tonight)
- 1 cup of grated mozarella
- 4 tablespoons of cream
- 4 tablespoons of pesto (homemade or store-bought)
- dash of red pepper flakes
- Cook chicken. I did mine in a frying pan with a little bit of oil. I added a bit of pepper. Cook and drain your pasta.
- Stir in cream, cheese, pesto, and pepper flakes into your pasta. Add your chicken, and serve immediately.
This sauce recipe is great with seafood. I love it with scallops and shrimp. It’s also great over my pumpkin cannelloni. If you want it more like a sauce, rather than what I’ve got here, omit the cheese, and add more cream, more like 1/2cup to 1cup. You’d want to cook the sauce in a separate sauce pan for that.
And no… that’s not red wine. It’s my pregnancy substitute, grape juice.
Another post with pumpkin without a picture. It’s too bad they don’t last long enough, but I don’t consider it a bad thing. I had some pumpkin left over after making muffins, and I wanted something different from the lasagna last week, so here’s what I cooked up:
Pumpkin Rosee Pasta Sauce
- 1/4 c tomato soup or sauce (the hubby had tomato soup for lunch, and there was some left over, which led to the inspiration)
- 1/4 c pumpkin puree
- 1/2 c alfredo sauce
This was all mixed together. I added some milk to it to thin it out, because the pumpkin was thick. I then poured it over some cheese tortellini. Hubby thought that I should have mixed the sauce with the tortellini, added some roasted red peppers, covered it with mozzarella, and then baked it. I didn’t have time, so we just had the sauce with the pasta. It also could have used some pesto, but we were all out. Hope you enjoy, and you experiment with pumpkin this fall!
My hubby recently came home with a package of cannelloni pasta. They were the express kind, meaning I could put them in the oven without boiling them first. I was anxious to try them. In our house this year, we started doing ‘Meatless Mondays’, and I’m always looking for another way to eat my vegetables. Let me tell you, these were a little finicky to work with, but the end result was pretty darn tasty.
So the first thing I did was start with my spices in a small sauce pan. I melted a little bit of margarine in the pot, and then I added garlic, fresh basil (we have planters in our kitchen), and some parsley. I then threw in about half a cup of frozen spinach (I think… I use the Compliments brand, and it was three little balls of spinach). When that was ready, I put in one tub of cottage cheese, and some Parmesan cheese. Now for the tricky part: filling them.
If you have a better method of filling them, please leave me a message! I first laid down a good layer of spaghetti sauce on the bottom of my 9×13 pan to lay the cannelloni on. I then held the hollow noodle in one hand, using my palm to plug the bottom, while I used a spoon to put the cheese mixture in. Once it was full, I transferred it quickly to the pan. It made 18 filled tubes, which pretty much filled the pan, anyway. I then put a lot of spaghetti sauce over top. I used a whole bottle of Catelli Garden Selects. Once it was empty, I swirled a little water around in the bottle to get the rest of the sauce, and poured that over the top, too. That was I was sure to get enough liquid to soften up those noodles.
They got pretty good reviews from the family. If you are going to make them, they do take at least an hour to get ready. The prep was about 20 minutes, and then they cooked for at least 40. They’re a nice change from lasagna, though!