Creamy pesto & chicken pasta
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Creamy pesto & chicken pasta
Photo credit : Cindy Boyce

Creamy pesto & chicken pasta

Creamy pesto & chicken pasta
Photo credit : Cindy Boyce
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This recipe is easily made with your leftover roasted chicken roast. I topped the pasta with parmesan cheese, but you can use any other cheese.

  • Serves4
  • Prep time10 min
  • Cook time25 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 1 box (375 g) of Fettucine
  • 1 tablespoon of vegetable oil
  • 1 garlic cloves, chopped
  • 1/2 onion, chopped
  • 1 zucchini, diced
  • Salt & pepper, as preferred
  • 2 cups of cooked chicken, diced
  • Parmesan, grated
Sauce
  • 1 box (250 g) of cream cheese
  • 3/4 cup of chicken broth (or vegetable broth)
  • 1/2 cup of cream 15 %
  • 3 tablespoons of basil pesto
  • Salt & pepper, as preferred

Steps

  1. Bring a large pot of water to a boil then bake the fettucine following the instructions on the box. Strain and set aside.
  2. Heat the vegetable oil in a medium non-stick pan then soften the garlic, onion and zucchini for 5 minutes. Season.
  3. Add all the sauce ingredients and simmer for 15 minutes.
  4. Add the chicken and keep cooking for 5 minutes. Season.
  5. Pour the creamy sauce over the fettucine then garnish with parmesan to serve.

Tips & tricks

Keeps for 5 days in the refrigerator.

Recipe published on August 19, 2018

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