15 Minute Chicken Pesto Pasta

Ingredients

• 8oz Pasta of Choice (I used penne here)

• 6oz Cooked Rotisserie Chicken

• About 2oz of sun dried tomatoes

• 2 tbsp pesto

• 2 tbsp cottage cheese blended

• 2 tbsp milk

• Fresh Grated parmesan

• Red Pepper Flakes

• fresh basil

Preparation

1. Cook Pasta: In a medium pot, salt and boil water. Cook pasta until al dente according to the instructions. Reserve up to 1/2 cup of pasta water.

2. In a small bowl, combine milk and cottage cheese. Mix until combined. 

3. Heat Up Chicken: pre-heat a large tall sided pan or pot. Drizzle oil and add chicken. Cook chicken until warmed, about 1-2 minutes. Add in pesto and milk/cottage cheese mixture. bring to a simmer and let reduce. About 5 minutes. Add in pasta water to thin out to desired consistency. Add parmesan cheese. Season with salt and pepper to taste.

4. Plate and Garnish: Add pasta to the pot. Mix until combined. Serve in bowls or tall sided plates. Garnish with parmesan cheese, red pepper flakes, and fresh basil if desired.

Tips and Best Practices

• If you want it more creamy, you can change the milk/cottage cheese mixture for heavy cream.

• Adjust according to your taste, a little bit of lemon brings a nice acidity to this dish if desired.