Chicken Pesto Pasta Bake Recipes

CHICKEN PESTO PASTA BAKE

Steps:

• In a large pot of boiling salted water, cook the pasta to just short of al dente.
• Drain the pasta, and place in a large mixing bowl.
• Add the chopped chicken and pesto to the bowl, and stir to coat.
• If adding vegetables, add them to the bowl now.
• Preheat the oven to 350°F.
• Spray a 9x13 baking dish with cooking spray.
• In a medium saucepan, melt the butter over medium heat.
• Add the flour, and whisk to form a roux.
• Cook for 2-3 minutes.
• Slowly whisk the stock into the roux.
• Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
• Crumble the boullion cube, and add to the sauce.
• Stir in the lemon juice.
• Taste the sauce for seasoning, and add salt or pepper as needed.
• Add the sauce to the chicken and pasta mixture.
• Stir to combine well, then place the mixture in the prebared baking dish.
• Top with the grated cheese.
• If making ahead, cover at this point and chill until needed.
• Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.