Ingredients1 box (16 Oz. Box) Dry Campanelle Pasta
5 Tablespoons Olive Oil, Divided
4 whole Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces
1 whole Medium Size Onion, Diced
2 cloves Garlic, Smashed And Minced
¾ cups White Wine
¼ cups Chicken Stock
1 jar (8 Oz. Jar) Prepared Pesto (or Your Own Recipe)
1 cup Heavy Cream
1 teaspoon Salt
½ teaspoons Black Pepper
1 container (8 Oz. Container) Ricotta Cheese
1 bag (8 Oz. Bag) Grated Mozzarella Cheese
1 cup Freshly Grated Parmesan Cheese
Preparation InstructionsBring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat. Add chicken pieces and brown; add onions and garlic, cook until they are clear. Deglaze pan with the white wine and chicken stock. Simmer chicken pieces, stirring occasionally, about 8 minutes.
Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and pepper to taste. In a casserole dish, layer one quarter of each; pasta mixture, ricotta cheese, mozzarella and parmesan cheeses. Repeat and sprinkle the top with parmesan and mozzarella.
Bake about 30 minutes until bubbly.