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Prep Time: 8 Minutes Cook Time: 25 Minutes |
Ready In: 33 Minutes Servings: 5 |
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I love pesto sauce, and I needed to use it on something. After examining my pantry's last legs, I decided to mix up something tasty. Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts |
1 1/2 cups pesto sauce (see other recipe for prep) |
1 (15 ounce) can diced tomatoes |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup, with herbs |
2 cups dry pasta (small, thick shapes) |
3 tablespoons butter |
1 1/2 cups water |
Directions:
1. Using the back of a spoon, paint entire surface area of each chicken breast with pesto sauce.
2. Melt butter in large pot over Medium heat.
3. Carefully place chicken in melted butter, making sure to guard for spatter.
4. After brown on both sides, add cream soups, tomatoes, and pasta.
5. Stir and allow to sit for 5 minutes.
6. Add water and stir well.
7. Cover & simmer for 10 minutes, stirring occasionally.
8. Remove chicken from pot and cut into bite-size pieces. (Stir mixture still in pot frequently until you've returned chicken.).
9. Return chicken to pot. Stir, cover & simmer until pasta is tender.
10. ENJOY!
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