Not only did I forget about this post, I haven't even made it since!! It is on the menu this week for sure. If you love pesto this dish is for you. Pasta, chicken, pesto and cheese. Oh my! Campanelle pasta is like pretty little flowers. It is great for soaking up just about any sauce you put on it. This version I came up with after trying a few pasta recipes with pesto. I am not a huge fan of pesto and usually only use it in moderation. How ever this one turned out pretty good. Hope you enjoy it!
1 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
Bring 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.