CHICKEN PESTO PASTA serves 4-6
Cooked chicken breasts, about .25 lb per person. I used the cooked grilled and sliced chicken from Tyson, but by the 30 lb case. They have a small version in the freezer section everywhere, if you don’t want to cook the chicken from scratch.
1 cup or more to your taste, basil pesto – The pesto from Costco deli section is good but had pine nuts in it, if anyone is allergic. Your other option then is to make it from scratch with fresh basil. I haven’t found any that is exactly the same as I used, since it came frozen in a gallon tub from US FOODS. The CHEF STORE in Springfield or South Salem probably carries a small tub of it frozen.
Don’t buy any pesto that’s in an unrefrigerated jar and isn’t bright green. Fred Meyer has fresh basil most of the time in a 3 oz box in the produce section. You would need two - three boxes. Blend it in a blender or food processor with a teaspoon of minced garlic, two tablespoons of olive oil, a half teaspoon of salt, and 1/4 teaspoon of black pepper.
1/4 to 1 cup heavy cream, depending on how creamy you want it. You can always add it as you go.
1/2 cup grated Parmesan cheese
salt and pepper to taste.
1 pound favorite pasta, cooked, don’t rinse. I used cavatappi.
Heat pesto on low. Be sure to stir often as the pesto warms.
When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)
Turn down the heat and continue to stir to incorporate the cream and pesto. Salt and pepper to taste.
Add cooked chicken while it’s warm.
Add to the cooked pasta, and top with the Parmesan cheese.