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PESTO MOZZARELLA PASTA Recipe

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This recipe for PESTO MOZZARELLA PASTA is from A Taste of Tradition 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lb. chicken breasts
½ t salt
¼ t pepper
1 cup jarred pesto
¼ cup salted butter
½ lemon

1 lb rotini cooked drained
½ cup parmesan
2 cups shredded mozzarella
¼ t dried basil to garnish
Directions:
Directions:
Add chicken to the slow cooker. Sprinkle with salt and pepper. Spread over the pesto, squeeze lemon juice over the chicken. Cut the butter into slices and lay over the chicken. Coon on low 5-6 hours without opening the lid during cooking time. Near the end of cooking time, cook pasta according to package directions and drain well. Shred chicken with 2 forks. add pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and chicken is evenly dispersed throughout the pasta. Add mozzarella cheese over pasta. Cover for about 15 minutes or until cheese has melted. Note: Amy Laura Sauls Rains is the daughter of Deborah McDaniel Sauls.

 

 

 

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