Creamy pesto & chicken pasta
Photo credit : Cindy Boyce
This recipe is easily made with your leftover roasted chicken roast. I topped the pasta with parmesan cheese, but you can use any other cheese.
- Serves4
- Prep time10 min
- Cook time25 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 box (375 g) of Fettucine
- 1 tablespoon of vegetable oil
- 1 garlic cloves, chopped
- 1/2 onion, chopped
- 1 zucchini, diced
- Salt & pepper, as preferred
- 2 cups of cooked chicken, diced
- Parmesan, grated
Sauce
- 1 box (250 g) of cream cheese
- 3/4 cup of chicken broth (or vegetable broth)
- 1/2 cup of cream 15 %
- 3 tablespoons of basil pesto
- Salt & pepper, as preferred
Steps
- Bring a large pot of water to a boil then bake the fettucine following the instructions on the box. Strain and set aside.
- Heat the vegetable oil in a medium non-stick pan then soften the garlic, onion and zucchini for 5 minutes. Season.
- Add all the sauce ingredients and simmer for 15 minutes.
- Add the chicken and keep cooking for 5 minutes. Season.
- Pour the creamy sauce over the fettucine then garnish with parmesan to serve.
Tips & tricks
Keeps for 5 days in the refrigerator.
Recipe published on August 19, 2018
