Recipe #15 April 14, 2013

Pesto Chicken Cheesy Pasta

Ingredients:

• 1 box of shell pasta (medium shells or small shells)
• 8 oz cream cheese, softened
• 1 1/4 cup freshly grated Parmesan or Asiago cheese  (1/4 cup is for topping)
• 3 - 6 tablespoons prepared pesto (homemade or store bought), to taste
• 2 cups shredded cooked chicken (can be excluded)
• 2 cloves garlic, minced
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Boil meat in a medium sauce pan until cooked through. (10-15 minutes)
3. In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
4. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. 
5. Pour the pasta into a baking dish that has a light coating of olive oil. 
6. Take the 'sauce' and spread it over the pasta. 
7. Sprinkle the remaining 1/4 cup of cheese over the pasta.
8.  Bake pasta for 10 minutes, and then give it a good stir. 
9. Bake pasta for an additional 5 - 15 minutes.