Pesto Pasta with Roasted Veggies

My sister-in-law made this wonderful dish for us when we were visiting, recently.  A friend had made it for them.  So, I am not sure who to give credit for the original recipe.  But here I did document the qualities and cooking methods that worked for me when I prepared it.  In my next post, I will share an easy way to have cooked chicken ready just in time for to use in this recipe and others.  

When I made this recipe, as pictured below, I used one zucchini, one squash and one pepper.  I think next time, I will use two zucchini and two squash.  I also may try it with grilled chicken and maybe even grilled veggies.  Yum!  I also think this would be great served chilled for a picnic!  So many possibilities...

If you like this recipe, you may like Chicken Pesto Pasta (EF, GF).

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Pesto Pasta with Roasted Veggies  

2 lbs chicken, cooked and cubed

1-2 yellow squash, sliced

1-2 zucchini, sliced

1 bell pepper, sliced and halved (I used orange)

1-2 T olive oil

½ t seasoned salt 

½ t freshly ground black pepper

1 c pesto (I used Classico Basil Pesto)

1 16 oz box pasta (I used bow tie)

Grated Parmesan Cheese, for topping (optional)

Preheat oven to 425^o.  Spread veggies in a single layer on rimmed baking sheet(s) covered with foil.  Drizzle with oil and sprinkle with salt and pepper.  Mix to coat.  Cook in preheated oven for 10 minutes.  Stir.  Cook for an additional 10 minutes.  Stir once more.  Then cook for 5 more minutes or until desired tenderness. 

Meanwhile cook pasta according to package instructions.  Once pasta is cooked and drained, stir in pesto until evenly coats pasta.  Toss in chicken and roasted veggies.  Sprinkle with additional Parmesan cheese, if using.  Serves 8

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!

Dairy-free notes:  This dish can also easily be made dairy-free.  Just be sure to use a dairy-free pesto and omit the parmesan cheese.  The Classico brand I used, is not dairy-free. 

Chicken Sausage Pasta

We tried this recipe for lunch today.  It is pretty quick to make and it was really good.  The kids even enjoyed it!  I tossed my veggies in with the cooking pasta a little sooner than the recipe recommended.  This was also our first experience cooking with orecchiette pasta.  It is a little denser than some of the smaller pastas and the bowl shape does a good job of holding in some of the flavors you mix in! 

This recipe could easily be made gluten-free by substituting your favorite gluten-free pasta.  If you like this recipe, try Chicken Pesto Pasta (EF, GF) or Turkey Sausage and Spinach Pasta (EF, GF).

Chicken Sausage Pasta - Click to link to recipe.

Pesto Chicken Salad {Egg-free}

I am always looking for new and delicious meal ideas using Shredded Chicken (EF, DF, GF).  I saw this recipe on Pinterest and had to try it!  It is chicken salad made with pesto and greek yogurt, rather than maynoise.  My husband loves chicken salad and can rarely have it due to the egg in maynoise.  I love pesto so this recipe was win for all of us.  The kids even liked it!

I know this is kind of a summery recipe to share in November.  But I also think it would be delicious in a warm panini sandwich.  Maybe we can try this recipe with a little leftover turkey later this month . . .?

If you like this recipe, you may also like  Chicken Pesto Pasta (EF, GF).

Pesto Chicken Salad - Click here to link to recipe.

Gluten-free notes:  This dish can easily be made gluten-free by serving on your favorite gluten-free bread.  The chicken salad is gluten-free.  I even used Classico brand pesto to save time on making my own.  According to the Heinz website (Heinz owns Classico), Classico Basil Pesto sold in the United States is gluten-free!

Pesto Chicken Stuffed Shells

I love recipes that use shredded chicken.  At least once a month, I cook up enough Shredded Chicken {Slow-cooker} (EF, DF, GF) for several meals and freeze.  I put it in the refrigerator the night before I plan to use it to thaw.  It sure does make dinner preparation faster!

I found this recipe for Pesto Chicken Stuffed Shells and decided to give it a try.  My family really enjoyed it.  I actually made a double recipe.  I used one of my packets of chicken (about two split breasts) and got 24 stuffed shells.  I even froze some for a quick lunch.

If you like this recipe, you may also like Chicken and Cheese Stuffed Shells (EF) or Chicken Pesto Pasta (EF, GF).

 Pesto Chicken Stuffed Shells - Please click to link to the recipe.

Quick Pesto Pasta

Do you need a quick pasta side dish?  I used to buy this really good quick mix pasta side dish that they stopped selling at my local grocery stores.  After failing to find a suitable replacement, I came up with this quick side dish.  I am making the Parmesan cheese optional.  You can decide, if you want it in or not.  For me, if I am serving it with Baked Chicken Parmesan (EF) I will include the cheese.  But if I am serving with something like Chicken Marsala (posting soon), then I will leave it out.  The picture below does not have cheese in it.  But then my husband and kids added it to theirs.  So, maybe I should always just keep it in!

If you like this recipe, you may also like Chicken Pesto Pasta (EF, GF).

Quick Pesto Pasta  

1 16 oz box pasta (can use gluten-free)

1/4 c milk

1/4 c pesto (I used Classico Basil Pesto.)

1/4 c grated Parmesan cheese (optional)

Cook pasta according to the package instructions.  Drain well.  Return to warm cooking pot but off of the burner.  Stir milk and pesto into hot pasta, until fully incorporated and milk slightly absorbs.  Sprinkle with Parmesan cheese, stirring until the cheese is melted. 

Serves 8

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!

Pesto Panini

I know most people don't need a recipe for a Panini sandwich.  My goal here is to give you another easy egg-free meal idea for lunch or dinner.  Plus, when it is hot outside, it is nice to cook without heating up the oven.  I used some of our leftover pesto from making chicken pesto pasta last week. 

If you don't have a Panini press, let me recommend the Breville Panini Grill.  It is kind of expensive but worth every penny.  We use ours to make all kind of sandwiches and quesadillas.  I bought one for my parents a few years ago and I think it is thier most used kitchen appliance other than their coffee pot!

 

Pesto Panini 

1 bakery focaccia bread

1 pound deli shredded turkey

4-8 slices of provolone or mozzarella cheese

4 T pesto

Using a serrated bread knife, cut focaccia bread in half.  Then cut each half in half.  Slice each quarter of the focaccia loaf in half horizontally to make to sandwiches slices.  On each bottom slice, spread 1 T pesto.  Then add ¼ of the turkey and 1 - 2 slices of cheese.  Grill in your Panini press until bread is toasted and cheese is melted.  After cooking, I added some fresh greens and tomatoes to get our veggies in.   

Serves 4

Gluten-free notes:  This sandwich can easily be made gluten-free.  Just replace the bread with your favorite gluten-free variety.  You will also need to make sure the deli meat is gluten free.  According to the Heinz website (Heinz owns Classico), Classico Basil Pesto sold in the United States is gluten-free!

Chicken Pesto Pasta

I confess . . . I am a Pinterest junkie.  I find that I pin hundreds of things, but I only actually try a handful of them.  Of the few recipes I have actually tried, Chicken Pesto Pasta has by far been the best.  It is easy and really is "oh so yummy".  The original recipe can be found here.  I lightened it up slightly and made a few adjustments to the cooking method to make it a little faster and easier for me.

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)

Cook pasta according to the package instructions.  While pasta is cooking, prepare the pesto chicken.  Heat olive oil in large skillet.  Add chicken to skillet.  Sprinkle chicken with seasoned salt and pepper.  Cook chicken, stirring frequently, until no longer pink.  Add garlic and cook until chicken starts to brown and garlic is golden.  Add the half and half and pesto.  Cook on medium heat for about 5 minutes or until sauce starts to thicken.  Sprinkle with the 1/4 c Parmesan cheese, stirring until the cheese is melted.  Add cooked pasta and toss to coat.  Sprinkle with additional Parmesan cheese.  Serves 4

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!