Leftover Loving- Chicken and Veggie Pesto Pasta

Evening guys! So today was a day off due to Irma. Metro Atlanta is getting slammed with crazy strong winds and intermittent hard rain, and lots of people are losing power and have falling trees and limbs coming down. We are using it as a lazy day; Sleeping in, lots of TV and reading, and random games here and there.

Tonight I made a meal with mostly leftovers; chicken, peas, corn, pesto,and bacon. The only thing that I cooked was the mushrooms and the pasta. I sometimes have a container of mascarpone in my fridge (which you can substitute with cream cheese) and I always have butter. Here is how I created this dish…

Chicken and Veggie Pesto Pasta Chicken


3 chicken breasts cooked and seasoned with salt, pepper, and olive oil, chopped
2 ears of corn, sliced off the husk
1 cup peas
1 container sliced mushrooms
6 slices of bacon
1 container of cooked orzo
1/2 cup pesto (cooked or homemade)
2 tablespoons mascarpone (or cream cheese)
2 tablespoons butter
1 coffee cup of pasta water
Parmesan Cheese- You do you…


Boil salted water for your pasta.
Heat up a large skillet with a bit of oil and add your mushrooms. Cook them down for about 4 minutes. Add in your chicken, bacon, and other veggies to reheat, about 10 minutes.
Meanwhile cook the pasta.
Once it is just under done, add it to your large skillet. Mix in a spoonful or so of your pasta water with the mascarpone, butter, and pesto until they melt together. Top with Parmesan.


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