Recipe from about.com
We have a ton of cooked, shredded chicken to use up both from our freezer mishap last week, and from our whole rotisserie chicken this week.
I came across this recipe for Chicken Pesto Pasta – it sounded good and easy – and it was!
I made the pesto myself, instead of buying store-bought (I made that mistake once, never again). Since there are only 2 of us eating, I cut the recipe in half, but we still had A LOT of leftovers.
I skipped the peas and peppers, since they’re not exactly favorite veggies of mine. And I skipped the mayo and just doubled the yogurt – to make it healthier.
8 ou pasta (I used shells)
5 ou pesto
1 c (about 10 ou) frozen spinach, thawed and drained well
1 T lemon juice
1 c plain yogurt
1/8 c milk
6 ou shredded chicken, cooked
1/2 pint grape tomatos, halved
1/2 c cashew halves
Cook pasta according package directions.
Combine pesto, spinach and lemon in a food processor until well blended.
In a large bowl mix the pesto mixture, yogurt and milk and whisk until combined. Add remaining ingredients and stir to combine.
The recipe says to refrigerate for 2 hours before serving, but we just ate it right away and it was good that way. We haven’t tried the leftovers yet, so I can’t tell you if it’s better cold. I’ll probably be having that tomorrow, so I’ll update you!