Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Saturday, May 28, 2011

Pesto Chicken Pasta

Today I thought I would post a recipe which I make over and over again at work, and it is a favourite! I looked outside this morning and saw the rain, and thought this recipe would be perfect comfort food on such a dreary day! Put the left overs in the fridge and enjoy for a few days for lunch, or another dinner! Enjoy!


1 box pasta, penne or rigatoni are best in my opinion
a splash olive oil
a little chunk of pancetta, or three slices bacon, chopped
1 jar pesto (or make your own by putting a few handfuls of basil, pine nuts, and garlic in a food processor, adding good olive oil little by little until a paste forms, then, add a handful of parmesan cheese)
1 large red pepper, chopped
1 bunch asparagus, chopped
1 small red onion, chopped
1/2 cup chopped sun dried tomatoes
2 cloves garlic
3 cups shredded left over chicken (or a rotisserie chicken from the grocery store)

In a large pasta pot, begin boiling water for the pasta. Once it starts boiling, add a generous amount of salt to the water, add the pasta, and cook until al dente. Drain, reserving a cup of the cooking liquid. Set aside.

Meanwhile in a large sauce pan, heated to medium high heat, cover the bottom of the pan with a splash of olive oil. Add the pancetta, or bacon and cook until crisp. Add the onion, peppers, asparagus, and garlic. Let cook until tender crisp. Add the sun dried tomatoes, the pesto, and the chicken. Add the reserved pasta water, and finally the pasta. Stir until all the sauce covers the pasta. Add some extra parmesan cheese, to taste and serve hot. This is great with a light salad on the side.

Try it - it'll be one of your favourites!

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