• 35minutes
  • 493calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 ounces penne pasta , other similar sized shapes work too

  2. 3/4 lb chicken (cooked)

  3. 4 tablespoons pesto sauce (homemade or bottled)

  4. 4 tablespoons butter

  5. 4 tablespoons flour

  6. 3 cups chicken stock

  7. 1 chicken bouillon cube

  8. salt

  9. pepper

  10. 1 teaspoon lemon juice

  11. 1/2 cup parmesan cheese , grated

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling salted water, cook the pasta to just short of al dente.

  2. Drain the pasta, and place in a large mixing bowl.

  3. Add the chopped chicken and pesto to the bowl, and stir to coat.

  4. If adding vegetables, add them to the bowl now.

  5. Preheat the oven to 350°F.

  6. Spray a 9x13 baking dish with cooking spray.

  7. In a medium saucepan, melt the butter over medium heat.

  8. Add the flour, and whisk to form a roux.

  9. Cook for 2-3 minutes.

  10. Slowly whisk the stock into the roux.

  11. Bring to a boil, and contiue to whisk until the sauce is slightly thickened.

  12. Crumble the boullion cube, and add to the sauce.

  13. Stir in the lemon juice.

  14. Taste the sauce for seasoning, and add salt or pepper as needed.

  15. Add the sauce to the chicken and pasta mixture.

  16. Stir to combine well, then place the mixture in the prebared baking dish.

  17. Top with the grated cheese.

  18. If making ahead, cover at this point and chill until needed.

  19. Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.


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