Pesto Chicken Pasta
- Basil Pesto recipe (see blog)
- 2 Chicken Breast, Cubed
- ½ Pound of Elbow Pasta
- Follow the Basil Pesto recipe, set in the fridge for about 5 minutes to chill. You may leave it in longer if you wish!
- Cube the chicken and add to a medium heat pan with a bit of oil.
- In a separate pan, boil some water and add your pasta with a 4 fingers of salt.
- Cook the chicken through, adding in a little bit of the pesto to the mixture.
- Drain the pasta, adding it to the chicken pan.
- Stir in the remaining Pesto and cook for another 2 minutes.
- Serve right off the stove or package and eat it cold tomorrow. Either way, ENJOY!
Recipe by Laugh Eat Learn at https://laugheatlearn.com/pesto-chicken-pasta-wwew-18/
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