This is an old favorite in our home; a quick and delicious dinner that takes very little effort!
We are big fans of rotisserie chicken! (The skin is my favorite part… who’s with me?) When I have left over chicken that has been roasted or boiled, this is the first recipe I reach for! This week, my husband came from the store with a surplus of chicken. We let it slow-cook on Sunday and this week, I’m using it up!
**With cooked, shredded chicken, this recipe will take just under 30 minutes! If you are starting with a couple of frozen (or fresh) chicken breasts, boil them in water with about 1 tablespoon of salt for an hour, or until tender and cooked through!**
Now, Gluten Free living doesn’t have to be a terrifying or disgusting mystery. In many cases, turning a dish into a gluten-free one takes a simple switch!
For this delicious GF pesto pasta, you will simply switch the noodles to a gluten free brand! My favorite is Ronzoni (now Skinner) pasta. It’s a blend of corn, rice and quinoa and they do an amazing job. The flavor and texture is so much like classic pasta that any time I make this for guests, they cannot tell the difference! Another alternative is Barilla brand. Both run right around $2 for a 12oz box. (If you eat gluten, this recipe is for you too! Just substitute your favorite brand (and shape) of pasta!
You will need:
Chicken (about 2 breasts worth, shredded with a fork) Basil Pesto Sauce (I prefer Classico traditional basil pesto, 8.1oz jar) *always check labels to make sure your favorite brand is free of gluten! Progresso Creamy Mushroom soup (8.1oz and gluten free!) Gluten Free pasta optional: mozzarella cheese, shredded to top optional: sauteed mushrooms (if you like to get fancy!)
Begin by shredding boiled or rotisserie chicken and adding a pinch of salt to it. Set this to the side.
This is a meal that involves a little multi-tasking. You’ve got this!
On one burner, you’ll need to boil water for the noodles. Fill a small pot 2/3 with water and turn it to medium high heat. (Wait until the water is boiling before pouring in your noodles!) For gluten free pastas, I recommend stirring right away and then stirring every 2 minutes to prevent the noodles sticking together. In about 9-10 minutes they will be al dente. Remove them from the heat, drain them and run cool water over them to cool them down!
While your noodles are boiling (here’s the multi-tasking part), pour the can of Progresso creamy mushroom into a deep pan on Medium heat.
When this starts to bubble a bit, add in the basil pesto sauce.
Mix this well and turn the burner down to Medium-Low heat for about 5 minutes. I also like to get every last drop of pesto out of the jar! To do this, pour just a bit of milk (1/4 cup-ish) into the jar, place the lid on and shake well. Pour this directly into the pan!
Next Add in the shredded chicken and stir.
Turn the burner down to simmer (or the lowest setting).
Finally, combine the cooled noodles into the pan with the pesto sauce/chicken mixture. Stir it well! Let it simmer another 5 minutes.
Remove the pan from the heat and allow the sauce to set (get a little thicker as it cools) for 5-10 minutes, then serve it!
Boil the noodles Warm and combine creamy mushroom with pesto sauce. Add shredded chicken; Add noodles Enjoy!
This amount feeds our family of 4 and allows me and the hubs to come back for seconds!
Please let me know what you think of this easy recipe! (did You find it easy?) I’d love to hear from you below!