Creamy Chicken Pesto Pasta

Tonight was one of those look-in-the-fridge-and-freezer-and-make-something-happen-for-dinner kind of nights!

And it turned out great! EDITED TO ADD: I just read Sonya’s recipe that she posted yesterday, and laughed out loud…this is practically the same thing!! Oh well đŸ™‚

Bennett devoured, Luke and Jack Henry ate it ok, and Matt and I really liked it.

1 1/2 cups of chopped, cooked chicken (for me, this is the perfect recipe to use up some dark meat from a rotisserie chicken that I’d put in the freezer a couple of weeks ago)
4 oz light cream cheese, softened
1/4 cup of skim milk (more if needed)
3 Tbl (more if you’d like) jarred pesto
1/4 cup shredded parmesan
black pepper
Half a box of pasta, cooked according to package directions (we used Rotini, but whatever you have would be fine)

Boil the water and cook the pasta. While that is cooking, mix together the cream cheese, milk and pesto, and then add in the parmesan and chicken.

Drain the pasta, mix in the other ingredients, top with black pepper, and you’re finished. Add more milk to make it creamier.

Variations: I think feta would be good with this, too, but in an effort to make it more kid-friendly, I used parmesan.

Next time, I’m adding in chopped broccoli. Somehow, a bag of frozen broccoli that I swear I had was missing, so that didn’t happen tonight as planned, but it would be good in this.

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