Tasty Tuesday: Baked Pesto Pasta

Tuesday, April 25, 2017

Happy Tuesday!
Today we got to see baby C at my 24 week appointment.
I cannot believe how fas this pregnancy is going!
She looked great and her little profile kills me.
She's starting to kick quite a bit more now too, and that's always fun ;)
Anyways, I'm posting an old recipe of mine that Hunter absolutely loves.
So, please excuse the old pictures!
I'll be updating those later on!
Basically, one Saturday before Oaks was born and around 8 pm... I decided I should figure out what I was going to make for dinner Sunday night haha!
We had two pieces of chicken left, 2 biscuits, and well other things that just weren't going to cut it for a Sunday dinner. 
So, I hopped in the car and went to the grocery store.
I went having no idea what I was going to make.
I remembered I had some leftover carrots from the previous weeks roast, leftover bow tie pasta from another pasta dish, and pesto just sounded good.
And that, is how this recipe came to be. 
Sometimes the random ones are the best ones ;)


  • 10.5 oz. can cream of chicken soup
  • 6 oz. package provolone cheese
  • Foil packet of pesto (and ingredients to make it, oil and water) [Since creating this recipe some time ago, I have discovered I really like it with jarred pesto too.. so do whatever you choose!]
  • About 1/2 a pound bow tie pasta
  • Cooked and chopped chicken (about 2-3 breasts)
  • Steamed carrots, broccoli, and cauliflower (About 3 cups)
  • Uncooked cherry tomatoes (i grabbed a big handful and cut them in half)
  • 1/2 tsp. garlic salt
  • 1/2 cup milk

1) Preheat oven to 375
2) Steam veggies, boil pasta, and cook chicken. 
(Remember that you will be baking all the ingredients so keep the veggies on the firm side, and the pasta a little less done)
3) Make Pesto as directed on package. Once it's brought to a boil, stir, then turn to medium low heat and add the cream of chicken soup, milk, and garlic salt. Whisk all ingredients together until combined. Let simmer a few minutes. 
4) Grease 9x13 baking dish. Layer 1/2 pasta, 1/2 chicken, 1/2 veggies, 1/2 tomatoes, 1/2 sauce, then 1/2 cheese in that order. Then use the remaining ingredients to make another layer. I added some shredded cheese in the cracks and saved a little extra sauce for the top. 
5) Bake for 30 minutes with foil on top.
 Remove the foil and broil a few minutes until the top begins to brown. 
Let sit for a few minutes so it can set.
6) Dish up, serve, and enjoy!

Like I said earlier, this is Hunter's favorite pasta! Every time I make it, he eats like half the pan alone haha.
I hope you all love it too!

All my love,
Aleigh Joy

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