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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pesto Mozzarella Pasta Recipe

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This recipe for Pesto Mozzarella Pasta is from The Hopkinsville Junior Auxiliary Cookbook , 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:  
1½ lbs. of Chicken Breast
½ tsp. of Salt
¼ tsp. of Pepper
1 8oz. jar of Pesto
½ C. of Salted Butter
½ of a Lemon
1 lb. of Rotini Pasta
½ C. of Grated Parmesan
2 C. of Shredded Mozzarella
¼ tsp. of dried Basil
Directions:
Directions:
Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken. Cover and cook on low for 5-6 hours without opening the lid during the cooking time. Near the end of the cooking time, cook the pasta according to the package directions and drain well. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted. Serve and enjoy
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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