~ Bethany Weathersby
12 oz. medium shell pasta
2-3 lbs. chicken, sliced and sauteed
6-8 tomatoes, diced
1 c. pesto
1 c. parmesan
Boil noodles; drain and put in serving bowl. Add remaining ingredients and mix well.
Notes: With the exception of the pasta, all measurements are approximate. I don't actually count or measure when I make this, but it makes a ton. I've used cubes (from an ice cube tray) of homemade pesto from the freezer and chicken that I'd previously sliced, sauteed, and frozen, but you could certainly use fresh chicken and store-bought pesto.
No comments:
Post a Comment