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“Served with a side dish of vegetables, this makes a filling meal for two,” writes Bill Hilbrich of Saint Cloud, Minnesota. “Sometimes I use cooked shrimp instead of chicken.”
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 392 calories, 17 g fat (6 g saturated fat), 81 mg cholesterol, 282 mg sodium, 28 g carbohydrate, 2 g fiber, 30 g protein.
Originally published as Pesto Chicken Penne in Cooking for 2 Fall 2006, p41
Storing PastaI store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania
I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania
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Reviewed on Aug. 03, 2011 by mrnmrsmills
This recipe was ok, but I like this recipe better from Campbell's, give it a try...Creamy Pesto Chicken & Bow Ties2 tablespoons butter4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)1/2 cup pesto sauce1/2 cup milk3 cups bow tie pasta, cooked and drained~Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.~Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.
This recipe was ok, but I like this recipe better from Campbell's, give it a try...
Creamy Pesto Chicken & Bow Ties
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup pesto sauce
1/2 cup milk
3 cups bow tie pasta, cooked and drained
~Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
~Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.
Reviewed on Apr. 26, 2010 by bettyaking
This is one of my favorite "go to" recipes. I add a sprinkle of garlic powder and sometimes when I cook the chicken I add some onion. It is quick, inexpensive and good. I make my own pesto in the summer and freeze it in ice cube trays. Each cube is about 1 tablespoon. Freeze and pop out, put in good freezer bag and take out as needed. It comes out great.
Reviewed on Jan. 10, 2010 by donovansquared
Loved it! I had been wondering how to turn prepared pesto into more of a cream sauce and this was great. I doubled the recipe for my family of four, but next time I would try tripling the sauce for there to be a little extra to go around. I use the prepared pesto from Costco because I find it the best tasting and I also added some pine nuts on top and it was great!
Reviewed on Nov. 16, 2008 by keverwann
This was very bland and definetely needs some veggies.
Reviewed on Oct. 07, 2008 by weeblewoman
This is a fantastic, quick meal. Stouffer's makes this in a frozen dinner but this is even better.
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