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!

4-6 Portions
5 min Prepping
15 min Cooking
Recipe Easy


Freezer to Oven Turkey
  • 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


  • Chicken's cooking juice
  • Toppings: roasted pine nuts, finely chopped fresh basil, grated parmesan


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.