How to make it

  • Mix 1c Parm Cheese with 2tbsp garlic pwdr in a large gallon ziplock baggie, place chicken, cut into strips, in baggie and shake well, covering chicken with mixture. You can always add more parm cheese if you don't feel like it is enough, bake at 425d for ~15min, until golden
  • Cook pasta according to box directions
  • In a bowl, mix milk, flour and beat with a fork/wisk until smooth (also add to your preference, I prefer mine a little thicker so I may add more), mix in pesto pkts one at a time and wisk again until smooth.
  • In a pan on med heat, mix broth and milk mixture adding basil flakes, minced garlic, and remaining 1c of Parm cheese. (again, taste this if it's too tangy for you-add more parm cheese; if you like more zest add garlic or add lemon juice, you may add more flour to thicken or broth to thin the sauce)
  • When sauce is warm, add mushrooms and artichokes (I cut mine into bite size pieces) but it's as you prefer, they only need a few min to brown.
  • Serve with spaghetti on bottom, then pesto sauce, with chicken on top! Delish!

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    aussie_meat_pie ate it and said...
    Wonderful and love the combination of flavours - 5 forks.
    Was this review helpful? Yes Flag
  • jabec 8 years ago
    This looks amazing, I'm going to try it for sure. Thanks for posting it.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes