One of the things I love to do when I am home is try out some new recipes.
I tried one from allrecipes.com today with a few minor adjustments. It’s called Creamy Chicken Pesto with Bow Tie Pasta (this can be replaced with any kind of pasta really).
3 cups uncooked pasta
2 tablespoons butter/margarine
1 lb. skinless, boneless chicken breast cubed
1 (10.75 oz) can of condensed cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
My added ingredients:
1/4 cup ricotta cheese
1 package frozen spinach thawed
Cook pasta according to directions on box. Drain.
In the meantime, brown the chicken in butter/margarine.
When chicken is almost browned, add spinach to cook for a little while.
Add soup, pesto, milk, and ricotta cheese. Bring to boil. Then bring it down to low heat and let it cook for about 5 minutes.
Stir in the pasta.
Voila! You have yourself a very versatile dish.
There are a lot of ways to experiment with this recipe. By adding or subtracting some ingredients. For example, I’m not a huge fan of chicken, I ended up leaving the pieces on the side. I could probably cook this without the chicken an it would probably be a lot faster, too. Also you could add mushrooms or try a different Cream of __ soup. Also, maybe how I added spinach you prefer broccoli. The point is it is a very good base recipe and quite delicious as well.