Chicken and Pesto Farfalle in a Pot

Farfalles au poulet et au pesto dans une casserole

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 One pot and Sheet Pan Skillet To freeze In advance Turkey leftovers Routine Ready Recipes
4-6 Portions
5 min Prepping
15 min Cooking
Recipe Easy

Ingredients

Freezer to Oven Turkey
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  • 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.

  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.