Friday, April 8, 2011

Recipe Entry: Pesto Chicken Pasta

Well friends, sadly this is the last recipe entry I have to share with you from the giveaway. I hope that you have been inspired and maybe found some go to recipes to add to your list. I have enjoyed trying them out! Thanks again for sending them.

This recipe is from Emily T. She wrote me, "My mom sent me this one from one of her cookbooks (I can't remember which one). This recipe tastes great served hot or cold, which is really nice since you can make ahead of time and then just pull it out of the fridge when you're ready to eat it."

Pesto Chicken Pasta
(makes 4 servings)

1 Tbsp olive oil
1 lb skinless, boneless chicken breast halves, cut into thin bite-sized strips (or about 10 chicken tenderloins)
2 cups chopped yellow summer squash and/or zucchini
2 Tbsp refrigerated basil pesto
2 cups fresh spinach
1 cup cherry tomatoes, halved
2 cups cooked pasta (any shape you like)
2 Tbsp finely shredded Asiago or Parmesan cheese
1/4 tsp salt (or to taste)

In large skillet, heat olive oil over medium high heat.
Add chicken strips and squash.
Cook and stir for 4-6 minutes or until chicken is no longer pink.
Stir in pesto and remove from heat.
Add spinach, tomatoes and salt and toss until spinach begins to wilt.
Toss in pasta or serve over pasta.
Sprinkle with cheese.

Thanks Emily!

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