Friday, November 1, 2013

Creamy Pesto Chicken Pasta with Bacon and Veggies

So we had this yummy dinner the other night, and although it took a little bit of time, longer than the 5 minute crockpot meals I have been making, this was worth it.  It was fresh and full of flavor.  Here is the link to the original recipe, and I basically followed the recipe exactly, just did my chicken a little differently.  The calories for 1/12 of the total, which was quite a bit of food, were 397, and I like how fresh the broccoli and peppers made this feel.  I didn't add mushrooms, because we have mushroom haters in this house.  Noah gave this a 9, I gave it an 8, Aaron and Owen gave it a 7.  Here's what I did.

5-6 chicken tenders
4 slices thick cut bacon, cooked and chopped
1 lb pasta
1/2 red pepper, chopped
1 onion, chopped
1 T olive oil
2 T minced garlic
one baggie steamed broccoli
15 oz can white beans
15 oz chicken broth
1 c whipping cream
1/2 c basil pesto
1/2 c grated parmesan cheese

Season chicken tenders with salt and pepper, then cook in a sprayed pan on both sides until chicken is cooked through.  Chop and set aside.
Cook pasta according to package directions.
In a large pot or dutch oven, heat the olive oil.  Cook onion, pepper and garlic until pepper and onion are softened.  Add in the broccoli and cook for a couple of minutes.  Add in the beans, chicken broth, cream, pesto, and parmesan cheese.  Cook until well combined, then add in chopped chicken and bacon.  Cook until sauce has reduced a little, and serve.  If sauce becomes too thick, add in a little cream or milk or chicken broth to thin it out again.

Try this, it is really good!

1 comment:

  1. this sounds and looks really good. Could you substitute the whipping cream with something else? Love mom