Description
This pesto chicken pasta is such an amazing, lean and flavorful one pot wonder meal! It comes together so easily and quickly, too.
Ingredients
- 1 dash Olive Oil, Plus Additional For Finishing
- 10 ounces, weight Cherry Tomatoes, Halved
- 1 Tablespoon Fresh Rosemary, Finely Chopped
- 1 pound Ground Chicken
- 1 teaspoon Lawry’s Seasoned Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1 pinch Crushed Red Pepper
- 1 can (15 oz. size) Cannellini Beans
- 1 jar Basil Pesto Sauce, 6-8 Ounce Size
- 2-½ cups Milk
- 1 pound Quinoa Fusilli Or Other Short Pasta
- ½ cups Freshly Grated Parmesan, Plus Additional For Topping
Preparation
Get out a large Dutch oven and heat the olive oil in it over medium high heat. Cook the cherry tomatoes and rosemary in it to get them fragrant for a couple of minutes, then add the ground chicken. Cook the chicken thoroughly while you break it up. While it cooks season it with the seasoned salt, garlic powder, oregano and crushed red pepper. Pour in the beans with their liquid, pesto sauce and milk. Stir it all together well and bring it to a low boil. Reduce it to a simmer and let it simmer for about 15–20 minutes.
After the sauce simmers, bring the heat back up to a gentle boil. Pour in the pasta and make sure it is immersed in the sauce. Let the pasta cook in the sauce until tender for about 8–10 minutes, stirring often. When it is done, add an extra drizzle of olive oil and the Parmesan, stirring them in well. Then take the pot off of the heat and serve immediately! Scoop the pasta into bowls and serve with extra Parmesan on top. Enjoy!
