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A recipe from Héloïse Leclerc Foodista en mission

Chicken and pesto farfalle in a pot

The famous one-pot pasta!

  • 4-6 servings
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  1. 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.
  2. Lower heat to medium, cover and continue cooking for 7 minutes, stirring after 3 minutes.
  3. 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.
Chef's tip

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!