Chicken Linguine with Pesto Sauce

I love to try new recipes. Ask my husband, some of them are a success and others not so much. But I feel that we all tend to get stuck making certain dishes over and over again. I have a bookcase full of recipes that I love to try. Today I was looking to make something easy and quick for supper. I found this recipe and wanted to share it with everyone because it is so easy and quick.

Ingridients
8 ounces of linguine
1 10 oz pkg of frozen broccoli
1 10 oz container of refrigerated alfredo sauce or 1 cup of jarred alfredo sauce
1/3 cup of purchased basil pesto
1/4 cup of milk
1/2 of a deli roasted chicken
Grated Parmesean Cheese

Directions
1. In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.

2. While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat.

3. Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.

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