The original recipe called for pesto and heavy cream. To cut back on some of the fat, I used half and half in place of the cream. I still felt kind of guilty eating the still fairly rich pasta. So the next time I make it, I will probably use fat-free half and half. The original recipe uses previously cooked chicken and makes the sauce separately. I cooked the chicken in a large skillet and dumped the rest of the ingredients on top of it. It allowed me to start with raw chicken and saved me dirtying an extra pan. I also added a little garlic. My family loved this dish!
Chicken Pesto Pasta
Adapted from Oh So Yummy, Chicken Pesto Pasta by Marie on April 14, 2010 on the make and takes website.
1 pound uncooked chicken, cubed
1 T olive oil
1/2 t seasoned salt
1/4 t freshly ground black pepper
2 cloves garlic, minced
3/4 c half and half
1/4 c pesto (I used Classico Basil Pesto)
1/4 c grated Parmesan cheese (plus more for topping)
1/2 box pasta (I used rigatoni)
Gluten-free notes: This dish can easily be made gluten-free. Just replace the pasta with your favorite gluten-free variety. According to the Heinz website (Heinz owns Classico), Classico Basil Pesto sold in the United States is gluten-free!