Monday, May 27, 2013

Pecan Chicken Pesto Macaroni

Happy Memorial Day!  I hope you are having a wonderful time with family and friends!  This recipe isn't exactly Memorial Day food, but it is a way to use up any leftover chicken that you may have from any Memorial Day celebrations. 

A friend posted a picture on facebook of this menu item from a restaurant near where she lives.  I decided to copy it based on ingredients listed in the menu.  I don't know if I got it exactly right, but I'm really happy with it and it was a big hit with my family. 

The pesto and the pecans combine together to make a wonderful nutty flavor and parmesan cheese enhances the flavor of this meal. 

Pecan Chicken Pesto Macaroni
2-3 boneless, skinless chicken breasts
1/2 c. basil pesto sauce
1 c. whipping cream
1/2 c. chicken broth
1/2 c. pecans
8 oz. elbow macaroni
shredded parmesan cheese, to taste

Boil the elbow macaroni until tender and drain.  While the elbow macaroni is boiling, chop the chicken breasts into pieces, place onto a skillet and heat until cooked through.  Remove the chicken from the skillet and pour 1/2 c. basil pesto sauce into the skillet.  Mix in 1 c. whipping cream and 1/2 c. chicken broth.  Add in 1/2 c. pecans and the chicken.  Mix the elbow macaroni and basil pesto mixture.  Place desired amount on plate and sprinkle with shredded parmesan cheese.

Shared on Weekend Potluck
Shared on Melt in Your Mouth Mondays



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