“This dish was a favorite of mine at a local restaurant, but when I saw the recipe, I knew it was too rich for my family's diet,” writes Lynn Skilsky of Oro Valley, Arizona. “I made some healthy changes, and now it's one of my favorites.”
I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips.
Fresh basil (which is available in grocery stores year round) lends terrific flavor to these tasty chicken rolls. As the fantastic finishing touch, toss the pasta with purchased or homemade pesto just before serving.
Pat Stevens, Granbury, Texas
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan