Before I get into the recipe, I should probably announce that I found out I will be appearing on Good Things Utah and the Daily Dish to share 2 of my recipes on Monday. I am still trying to decide which ones to share, so watch and find out! If you live in Utah then you can watch the Daily Dish on CW30 at 9 AM and GTU on ABC4 at 10 AM. Ok, so on to the recipe...
This recipe was given to me a few years ago by my good friend Lindsey. It is one of the easiest recipes you could make, in fact, I think it's one of Lindsey's go to recipes for last minute meals. Who doesn't love Pesto?! I think it's pretty amazing myself. :) Go ahead and try it out, yum.
The only problem w/ this meal is I eat a little more than I should in one sitting.
Heat butter and cook cut chicken. Mix in cream of chicken soup, pesto, and milk...
Mix all together and simmer for 5 minutes.
Stir in drained pasta and heat through.
Serve warm and top off with shredded Parmesan cheese.
Creamy Pesto Chicken & Bow Ties
3 cups uncooked Bow Tie Pasta
2 T Butter
1 lb Boneless Chicken Breasts cubed or sliced
1 can Cream of Chicken Soup
1/2 c Pesto Sauce
1/2 c Milk
Sun Dried Tomatoes
Cook pasta according to box directions and drain. Meanwhile heat butter in skillet and add chicken. Cook until chicken is done. Add soup, pesto and milk. (Optional, you may also choose to mix in some sun dried tomatoes here.) Bring to a boil and then simmer for 5 minutes. Stir in drained pasta and heat through. Serve and top off with shredded Parmesan cheese (and a little bit of balsamic vinegar if desired). Enjoy!