Creamy Pesto Chicken Pasta

Hey guys! It has been a LONG week. I haven’t cooked dinner since last Sunday. Well, I made dinner Monday, but it was hot dogs and baked beans, so not exactly cooking. But it was easy and good. Those hot dogs hit the spot. Tuesday was rough and long. It was just me and the girls, so I really didn’t want to cook a lot or go to the store. So I just stopped by our favorite Chinese place and picked up dinner. The best idea since buying that extra bottle of wine “just in case.” It wasn’t a bad week, just long and draining. Well, I’m glad it is the weekend! I was glad to stop by the store and pick up ingredients for dinner the next couple of nights. Oh, and a few bottles of wine “just in case!”

Chicken- Cook however you want. Or you can take a shortcut like I did on a Friday afternoon and pick up a rotisserie chicken from your local grocery store.

Homemade Pasta- In the food processor, use 4 eggs and add flour until it firms up. Pull apart your dough a few sections at a time and roll out in pasta machine. Cut rustic long noodle shapes – You could just use fresh (like Burtoli or your favorite dried pasta)

Cream Sauce-
Melt 1/2 cup of butter and then stir in 2 cups of heavy cream. Cook for 6-8 minutes.
Add 1 cup of Parmesan cheese. Add until mixed through.
Blend 1/3 of your favorite jarred pesto and cook 3-5 minutes. You could make your own. It is very simple. Garlic, basil, salt, pepper, olive oil. But like the chicken, it just saves time to buy the jarred one. I usually make homemade pesto in the summer when I have plenty in my garden. The deer and squirrels ate my herbs. Boo.
Add to your pasta and chicken. Plus, you should have some leftover for another time.