2 (15 oz) jars Alfredo sauce (I like to use Bertolli)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (20oz)
1/2 cup sundried tomato pesto (I like to use Classico)
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (I usually use fresh mushrooms)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta
1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.
There are tons of variations you could use in this recipe...
Tuesday, April 16, 2013
Pesto Pasta
1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced (about 3 cups)
3-4 Tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
8 oz. farfalle or bowtie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese
Preheat ove to 425 degrees. Bring a large pot of water to boil.
Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with kosher salt and freshly ground pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.
When the water comes to a boil, add 2 tsp. of salt and cook pasta according to package directions.
Toast the pine nuts in a skillet over medium heat while the pasta is cooking.
Toss the hot, drained pasta with the pesto and Parmesan cheese. Top with the tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.
Makes about 4 main dish servings and 6 side dish servings.
*recipe adapted from Our Best Bites
8 oz. mushrooms, sliced (about 3 cups)
3-4 Tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
8 oz. farfalle or bowtie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese
Preheat ove to 425 degrees. Bring a large pot of water to boil.
Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with kosher salt and freshly ground pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.
When the water comes to a boil, add 2 tsp. of salt and cook pasta according to package directions.
Toast the pine nuts in a skillet over medium heat while the pasta is cooking.
Toss the hot, drained pasta with the pesto and Parmesan cheese. Top with the tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.
Makes about 4 main dish servings and 6 side dish servings.
*recipe adapted from Our Best Bites
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