I made pesto a little while ago to go with some bread. Now we’re out of bread and I’m left with almost a full batch of pesto. Whatever should I do with it all? Here’s one answer (also yet another way to use the monster heads of broccoli out in the garden).
I’m sure it would taste even better with fresh pesto but, alas, I didn’t get my herb garden planted and I have no basil. Instead, I used a recipe I pulled off the Internet some years ago for dried basil pesto. It’s not as good, but it works in a pinch. If you haven’t any other pesto you like to use, scroll down to the end for that recipe.
Creamy Pesto Chicken
1 pound chicken breast, thinly sliced
1 Tablespoon olive oil
2 to 3 cups rotini or bow-tie pasta
2 cups broccoli florets
1 can cream of chicken soup or substitute
1/3 cup pesto
1/2 cup milk
Cook pasta with broccoli until al dente according to package directions. Meanwhile, heat olive oil in skillet. Cook chicken until no pink remains.
Add cream of chicken soup, pesto, and milk to the skillet with the chicken. Bring to a boil and cook on low for 5 minutes. Add cooked pasta and heat through before serving.
Dried Basil Pesto
1/2 cup dried basil
1/4 cup walnuts
3 cloves garlic
1/2 cup Parmesan cheese
1/2 – 3/4 cups olive oil
Pulse first four ingredients in food processor until walnuts are chopped. Add olive oil and run blender for about 30 seconds. Chill until ready to use.