Cook pasta in a large saucepan of boiling salted water according to packet directions. Return pasta to pan, then add pesto and reserved water and toss to combine. Bring a large pot of lightly salted water to a boil.
Chicken Pesto Pasta. Using homemade pesto will taste even better, but it adds to prep time. Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. This is one of those recipes that's great for a busy weeknight.
Ingredients – Chicken Pesto Pasta
- chicken thighs whole 6.
- spinach Handful.
- sundried tomatoes, sliced 6.
- garlic 1 tsp.
- cream 300 ml.
- chicken stock 1 cup.
- basil pesto 1 jar.
- Parmesan 1/4 cup.
- Salt and pepper to taste.
- Penne pasta .
Heat the oil in a pan over high heat. Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined. Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
Instructions – Chicken Pesto Pasta
- Place all ingredients together in slow cooker (except for spinach and cream) and cook on high for 3-4 hours.
- 30 minutes before serving, add the spinach and cream to soften.
- Cook pasta separately then add to chicken pesto mix and sprinkle Parmesan on top.
Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves. Take the pan of the heat, then stir in the creme fraiche. Return the pan to the heat and stir in the pesto. Once cooked, drain the pasta well and add it to the pan. Mix well so the sauce coats the pasta.
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