Chicken Pesto Pasta
This is absolutely the best pesto pasta you will ever have, that I promise!
Servings: 6 people
Ingredients
- 2 chicken breasts, boiled and shredded (you can substitute with rotisserie to save time)
- 1 box Gemelli pasta (my preferred and used in this recipe), Linguini, thin spaghetti, penne, etc.
- 1/2 cup red, yellow or orange peppers sliced combined (equal to about one whole pepper)
- 1/2 cup shredded carrots
- 2 Knorr Pesto Sauce packets (follow directions instructions, will need 1/4 cup olive oil)
- 2 tbs Buitoni Pesto with Basil (add more if desired)
- 4 tbs olive oil
- McCormick Perfect Pinch Lemon & Pepper Seasoning to taste
- Cavender's All Purpose Greek Seasoning to taste
- Grated parmesan for garnish
Instructions
- Cook chicken and shred. Set aside covered to keep warm.
- While chicken cooks, start to heat up the water for the pasta over medium heat.
- In another saucepan and add olive oil, carrots and peppers. Cook over medium heat. They will gently cook and tenderize. Stir frequently to avoid burning and lower heat if you think they are cooking too quickly. When done, set aside and cover to keep warm.
- Start cooking the pasta and it should be done close to the time the Knorr sauce will be.
- In a small saucepan make the Knorr sauce as directed, about 10 minutes total.
- In a large serving bowl, add cooked pasta, chicken, vegetables with its oil, Knorr Pesto Sauce and Buitoni Pesto. Combine well.
- Sprinkle with Lemon Pepper and Greek Seasoning to taste.
- Serve with grated parmesan.