A big thanks to Aleigh for preparing this awesome recipe post for us today! Doesn’t it look so delicious?
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Hi friends! My name is Aleigh Moore and I blog over at For the Joy of Life! I post pretty much anything I feel like… but you’ll see a whole lot about the woes and joys of motherhood, being married to my dream man, reviews of my favorite products, giveaways, a bit of beauty, a smidge of fashion, and a whole lot of family pictures.
I’m SO excited to be a guest poster for Britt! Her blog is awesome and I love reading what she has to say. I thought I would let you all in on one of my best kept recipe secrets. I make this all the time for family and friends and they always love it! Combine a creamy pesto sauce with pasta, chicken and veggies… I mean who wouldn’t?!
This recipe all began one Saturday around 8 pm when I decided I should figure out what I was going to make for dinner on Sunday night. We had two pieces of chicken left, 2 biscuits, and well other things that just weren’t going to cut it for a Sunday dinner. So, I hopped in the car and went to the grocery store. We clearly live in a college town because everyone else decided to go at 8:30 pm too. I went having no idea what I was going to make. I remembered I had some leftover carrots from last weeks roast, leftover bow tie pasta from this dish, and pesto just sounded good. And that, is how this recipe came to be.
Ingredients:
10.5 oz. can cream of chicken soup
6 oz. package provolone cheese
Foil packet of pesto (and ingredients to make it, oil and water)
About 1/2 a pound bow tie pasta
Cooked and chopped chicken (I used the whole package I bought but when I make this again I’ll do about 4 or 5 tenders)
Steamed carrots, broccoli, and cauliflower (About 3 cups)
Uncooked cherry tomatoes (i grabbed a big handful and cut them in half)
1/2 tsp. garlic salt
1/2 cup milk
Directions:
1) Preheat oven to 375
2) Steam veggies, boil pasta, and cook chicken.
(Remember that you will be baking all the ingredients so keep the veggies on the firm side, and the pasta a little less done)
(Remember that you will be baking all the ingredients so keep the veggies on the firm side, and the pasta a little less done)
3) Make Pesto as directed on package. Once it’s brought to a boil, stir, then turn to medium low heat and add the cream of chicken soup, milk, and garlic salt. Whisk all ingredients together until combined. Let simmer a few minutes.
4) Grease 9×13 baking dish. Layer 1/2 pasta, 1/2 chicken, 1/2 veggies, 1/2 tomatoes, 1/2 sauce, then 1/2 cheese in that order. Then use the remaining ingredients to make another layer. I added some shredded cheese in the cracks and saved a little extra sauce for the top.
5) Bake for 30 minutes with foil on top.
Remove the foil and broil a few minutes until the top begins to brown.
Let sit for a few minutes so it can set.
6) Dish up, serve, and enjoy!
Hunter and I may be able to eat 3/4 of the pan alone…In other words, try it out cause it is SO good!
All my love,
Aleigh Joy
