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Sun-Dried Tomato Pesto Chicken Pasta

created by: Misty Norman

Here's what you need:

Ingredients: 

-2-3 tablespoons of olive oil

-a couple teaspoons of ground black pepper

-whole wheat penne pasta

-3/4 cup of feta cheese

-1 can of Kirkland canned chicken

-1/2 cup of fresh basil leaves

-1/2 of a red onion

-1/2 cup of broccoli

-1/4-1/2 cup of Fresh and Easy Sun-dried tomato pesto (depends on the flavor you prefer...add more if needed)

-1 tablespoon of minced garlic 

*serving 4-6 people

First, bring 4 quarts of water to a boil. Be sure to add a tb. of olive and a tb. of minced garlic. While waiting for water, oil, and garlic to boil...chop 1/2 cup of freshly packed basil leaves, 1/2 of a red onion, and 1/2 cup of broccoli.

Mix veggies, 1 can of shredded chicken, ground pepper, and 2 tablespoons of olive oil together in a medium bowl.

 

Once the water boils, add the whole wheat Penne pasta. Bring to a boil. Cook for 8-12 minutes or until pasta is soft. 

Rinse pasta under cold water. Then add the pasta to the other ingredients (chicken and veggies).  Once you stir those together add sun-dried pesto and feta cheese.

Serve in a bowl.

 For any additional flavor, you may choose to add some tomato-basil marinara sauce on top. Serve with garlic cheese bread or eat as is.

Yum!!!

Enjoy :)

Ingredients: 

-2-3 tablespoons of olive oil

-a couple teaspoons of ground black pepper

-whole wheat penne pasta

-3/4 cup of feta cheese

-1 can of Kirkland canned chicken

-1/2 cup of fresh basil leaves

-1/2 of a red onion

-1/2 cup of broccoli

-1/4-1/2 cup of Fresh and Easy Sun-dried tomato pesto (depends on the flavor you prefer...add more if needed)

-1 tablespoon of minced garlic 

Directions:

1. 

First, bring 4 quarts of water to a boil. Be sure to add a tb. of olive and a tb. of minced garlic. While waiting for water, oil, and garlic to boil...chop 1/2 cup of freshly packed basil leaves, 1/2 of a red onion, and 1/2 cup of broccoli.

2. Mix veggies, 1 can of shredded chicken, ground pepper, and olive oil together in a medium bowl.

3. Once the water boils, add the whole wheat Penne pasta. Bring to a boil. Cook for 8-12 minutes or until pasta is soft. 

4. Rinse pasta under cold water. Then add the pasta to the other ingredients (chicken and veggies).  Once you stir those together add sun-dried pesto and feta cheese. 

5. Serve in a bowl.  For any additional flavor, you may choose to add some tomato-basil marinara sauce on top. Serve with garlic cheese bread or eat as is. 

*serving 4-6 people