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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Because my job shift ends at 7 p.m., I need to get dinner on the table fast, explains Linda Sweet, Newark, Delaware. I double this dish for my family. It's great hot or cold. Try it with cooked shrimp instead of chicken, she adds. Ingredients:
8 ounces uncooked ziti or uncooked small tube pasta |
1 cup frozen peas and carrots |
1 envelope pesto sauce mix |
1 tablespoon cornstarch |
1-1/2 cups 2% milk |
1 cup cubed cooked chicken |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped walnuts |
Directions:
1. Cook pasta according to package directions; add peas and carrots during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk the pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper.
2. Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts. Yield: 4 servings.
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