Pesto-Pasta

Chicken Pesto Pasta Casserole

35EGP/Person

Italian  italian-flag  25 Min clock

 

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Ingredients from your box

  • penne pasta
  • chicken cubes
  • onion
  •  garlic
  • homemade pesto sauce
  • Buffalo mozzarella
  • Heavy Cream
  • buffalo mozzarella cubed
  • butter
  • Parmesan
  • garlic powder

Ingredients from your kitchen

  • Salt
  • Pepper
  • Corn Oil

Needed utensils/equipment

  • Big pan
  • Medium size pot
  • Medium size oven friendly casserole

Instructions

The numbers below apply to two servings and to be multiplied according to the number of servings ordered.

Step 1
Pre heat the oven on 160c

Step 2
Prepare the pasta

Boil 3 cups of water in a pot, add salt, drop the pasta in the boiling water and let cook for 6-7 minutes (al dente) then strain from water add 2 spoon of corn oil and set aside.

Step 3
Season your chicken

In a bowl season the chicken with salt, pepper and the garlic powder.

Step 4
Cook your chicken

Heat a non-stick pan on medium-high heat, when well heated add 1 tablespoon of corn oil and heat well, drop your chicken, salt/pepper and cook for 4-6 minutes, add your chopped onions, garlic pasta and stir well for 30 seconds.

Step 5
Finish your sauce

Add your cream, bring to boil for 3-5 more minutes on medium heat, and then drop your pasta, Parmesan cheese and butter.

Step 6
Assemble your dish

Take off heat, add the pesto sauce and place all in an oven friendly casserole, cover with the buffalo mozzarella and let bake for 10 minutes (till the cheese on top melts).

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