A recipe from Héloïse Leclerc Foodista en mission

Chicken and pesto farfalle in a pot

Name: Chicken and pesto farfalle in a pot
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 4-6 servings
Ingredients: 2 cups (500 ml) cold Exceldor whole chicken 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; Chicken's cooking juice; Toppings: roasted pine nuts, finely chopped fresh basil, grated parmesan

The famous one-pot pasta!

4-6 servings
2 minutes
13 to 15 minutes

Difficulty: Easy

Cook in: Oven

Pastas

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Ingredients

2 cups (500 ml) cold Exceldor whole chicken 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

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Directions

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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.