You should know…I LOVE PESTO. It’s just got so much flavor, and it pairs well with so many other ingredients. It also reminds me of my summer spent in Italy. There was a restaurant right next door to my apartment, and the smell of pesto was always wafting through the windows. That’s really where my pesto addiction began. Now, I guess you could say it’s a staple in our pantry, and I use it all the time! Just check out how many pesto recipes I’ve posted on the blog so far by clicking here.
Anyways, pesto is great on pasta, sandwiches, wraps, pizza, and more. A lot of people make their own pesto, which is not difficult to do if you’re interested. However, I’ve made it homemade before, and I can’t say it was that much better than the store-bought kind. So I’d recommend buying the jar and saving time.
This recipe uses only a few ingredients, many of which you’ll already have. That makes it budget-friendly! It also uses the low-fat versions of ingredients so you don’t have to worry about feeding your family unhealthy food. Plus, it’s quick and super easy to make. I mean, it only has 3 steps: cook pasta, mix ingredients together, and bake. It doesn’t get any easier than that! This will become a go-to meal for your busy weeknights, and you will love it!
Creamy Pesto Chicken Pasta
Source: Betty Crocker
8 oz uncooked pasta (penne, bowtie, rotini, or any other similar-sized pasta)
1/2 cup chopped drained roasted red bell peppers
1/3 cup basil pesto
1/4 cup fat-free milk
1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
2 1/2 cups chicken, cooked and chopped (you can use the refrigerated grilled chicken pieces, dice up a rotisserie chicken, or just bake a couple of chicken breasts and dice it yourself. Whichever is best for you!)
1/4 cup shredded Parmesan cheese
Pre-heat oven to 350° F.
Cook pasta according to directions on package. Drain. Return to saucepan. Stir in remaining ingredients except cheese.
Spoon mixture into a sprayed 8×8 baking dish.Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese before serving.