Chicken Alfredo with Pesto
Ingredients
- ¼ cup butter
- ¼ cup flour
- 2 cups low sodium chicken broth
- ½ tsp salt
- ½ tsp pepper
- 16 oz pasta penne or rigatoni works well, but can use preferred, cooked al dente and drained
- 4 cups cooked chicken diced
- 16 oz cheese shredded (Italian blend or chose your own mixture)
- 3 cups baby spinach
- 1 15 oz can crushed tomatoes
- 1 ½ cups milk
- 3 tbsp pesto
- ½ cup bread crumbs
- ½ cup parmesan cheese shredded
- 1 tbsp olive oil
Instructions
- Heat butter in a sauce pan over medium heat. Add flour and whisk for 3-4 minutes.
- Add chicken broth, continuing to whisk. Cook until sauce thickens.
- Stir in salt and pepper.
- Mix sauce, cooked pasta, chicken, cheese, spinach, tomatoes, milk, and pesto.
- Pour into 9/13 dish (can use glass, ceramic, or foil).
- In a small bowl, mix parmesan cheese, breadcrumbs, and oil. Sprinkle over top of dish.
- Cover with foil and freeze.
- To reheat, thaw dish, remove foil, and bake at 350*F for 45 minutes.
