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    Hannah’s Recipes

    Creamy Pesto Chicken Pasta Bake

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    Υλικά

    1lb pasta, I used rigatoni

    1/2 cup sun-dried tomatoes + oil

    1lb chicken

    1 tbsp butter

    1 yellow onion, diced

    Salt and pepper (to taste)

    1 tsp red pepper flakes (to taste)

    1 tsp smoked paprika (to taste)

    1 tsp oregano (to taste)

    6-8 cloves of garlic, minced

    2 cups heavy cream (room temp)

    1-2 cups cooked broccoli

    2 handfuls spinach

    6-8 oz freshly shredded parmesan cheese (divided)

    8 oz freshly shredded mozzarella (divided)

    1/2 cup pesto

    Parsley to garnish

    Οδηγίες

    Preheat oven to 350°F. Place the cream on the counter to come to room temp.

    Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.

    In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it's no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces.

    In the same pan, melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes: Add the garlic and cook for another 30 seconds.

    Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.

    Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted

    Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.

    Top with the remaining mozzarella and parmesan cheese.

    Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.

    Sprinkle with fresh parsley, a little more parmesan, and enjoy!

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    Υλικά

    1lb pasta, I used rigatoni

    1/2 cup sun-dried tomatoes + oil

    1lb chicken

    1 tbsp butter

    1 yellow onion, diced

    Salt and pepper (to taste)

    1 tsp red pepper flakes (to taste)

    1 tsp smoked paprika (to taste)

    1 tsp oregano (to taste)

    6-8 cloves of garlic, minced

    2 cups heavy cream (room temp)

    1-2 cups cooked broccoli

    2 handfuls spinach

    6-8 oz freshly shredded parmesan cheese (divided)

    8 oz freshly shredded mozzarella (divided)

    1/2 cup pesto

    Parsley to garnish

    Οδηγίες

    1

    Preheat oven to 350°F. Place the cream on the counter to come to room temp.

    2

    Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside.

    3

    In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it's no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces.

    4

    In the same pan, melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes: Add the garlic and cook for another 30 seconds.

    5

    Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly.

    6

    Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted

    7

    Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto.

    8

    Top with the remaining mozzarella and parmesan cheese.

    9

    Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly.

    10

    Sprinkle with fresh parsley, a little more parmesan, and enjoy!