CHICKEN AND PESTO FARFALLE IN A POT
The famous one-pot pasta!
Perfect for chicken leftovers!
Believe it or not, all that remains is to serve it.
But the real truth is that I ended up cheating and making a few gourmet additions.
With roasted pine nuts, freshly chopped basil and grated Parmesan, this recipe is awesome! Your whole family will want seconds!
Whole Poultry
Casseroles and gratins
Pasta and risotto
Skillet
To freeze
In advance
Turkey leftovers
4-6
Portions
5 min
Prepping
15 min
Cooking
Recipe
Easy
Ingredients
Freezer to Oven Turkey
- 2 cups (500 ml) cold Exceldor whole chicken leftovers, coarsely chopped
- 2 cups (500 ml) turkey leftovers, coarsely chopped
- 1 package (375 g) of farfalle
- 5 cups (1.25 l) of 5% dairy blend for cooking
- ¼ cup + 1 tbsp. (75 ml) store-bought pesto, or more to taste
- 1 package (142 g) fresh baby spinach
- Salt and pepper to taste
OPTIONAL
- Chicken's cooking juice
- Toppings: roasted pine nuts, finely chopped fresh basil, grated parmesan
Directions
Click the steps to erase them.
- Combine the bow ties, dairy blend, chicken, cooking juice, ¼ cup (60 ml) pesto and ¼ tsp. (1 ml) salt in a saucepan and bring to a boil.
- Lower heat to medium, cover and continue cooking for 7 minutes, stirring after 3 minutes.
- Add the spinach and 1 tbsp. (15 ml) or more pesto and stir constantly for at least 3 minutes until the spinach is cooked and the pasta is the desired consistency.