Tag Archives: pesto

Chicken Garlic Cheese Tortellini

Chicken Garlic Cheese Tortellini

© thingsicancook.wordpress.com

Cook Time: 20mins | 4/5 Spoons

Ingredients

  • 2 cloves finely chopped/pressed garlic
  • 6 oz cooked grilled chicken strips
  • 9 oz Buitoni Whole Wheat 3 cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 tbsp flour
  • 2 tbsp butter
  • 2 tbsp olive oil
  • sliced mushrooms
  • 2 tbsp pesto sauce ( Buitoni )
  • spices ( i used cayenne pepper, ginger, pinch of salt )

Cooking Instructions

  1. Start boiling water for Tortellini. in a 12″ skillet, add butter, garlic, mushrooms, and olive oil. heat over medium until garlic is brown.
  2. Lower heat to medium-low and add chicken to skillet.
  3. Once you add your Tortellinis to the water, mix milk and flour, and add to skillet.  Add pesto sauce and Parmesan cheese to skillet and stir over medium-high heat.
  4. Bring chicken sauce mix to a light boil, and then reduce heat to low, stirring frequently.
  5. Once your tortellinis are done, strain and add to skillet. Toss & eat!

 

Advertisements

Garlic Herb Chicken con Rotini

Garlic-herb Chicken con Rotini

© thingsicancook.wordpress.com

 

Cook Time: 15mins

Ingredients

  • 1 package pre-cooked chicken ( I use “Eat Right” brand )
  • purchased Pesto sauce
  • 2/3 cup of milk
  • 1 package “parmesan cheese” from Pasta-roni’s Parmesan cheese angel hair pasta
  • 3 chunks of pressed/chopped garlic
  • 8oz spinach/tomato/veggie Rotini
  • 2 tbsp butter or margarine
  • 1 TBSP Flour
  • Ginger & Cayenne Pepper

Cooking Instructions

  1. Start cooking Rotini per instructions on box. In a 12″ skillet, add butter and melt. Chop garlic and add to skillet. Add ginger and cayenne pepper. Continue cooking until garlic is brown.
  2. Once garlic is brown, add milk, chicken, parmesan cheese package, 1 TBSP of Pesto sauce. Stir frequently over medium heat.
  3. Continue cooking chicken and sauce mix for 8min. Add in 1TBSP flour and mix thoroughly.
  4. Add Rotini to skillet once its done cooking. Toss.
  5. Enjoy!

4/5 Spoons

Chicken and Broccoli Linguine with Pesto Cream

Scallop and Broccoli Linguine with Pesto Cream

Image property of bettycrocker.com

So my first recipe was out of the iPad Betty Crocker cookbook.

I substituted the scallops with “Eat Right” fresh ‘herb’ chicken strips. It cooked just under 30 minutes.

Ingredients

  • 1/2 box uncooked linguine ( or whatever noodle you want )
  •  3 fresh broccoli florets
  • 1 tablespoon butter
  • 1 box of “Eat Right” herb chicken strips
  • half a box of fresh sliced mushrooms
  • 1/2 cup milk
  • 1 tablespoon Gold Medal® all purpose flour
  • 1/3 cup purchased pesto

Verdict: 3/5 Spoons

Recipe modified from BettyCrocker.com