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“This is a recipe I threw together with the things I had on hand. It turned out to be delicious! My boyfriend rated it a 9 out of 10 stars, He said if it had more of a salt-taste It would have been a 10. But, I did put a lot of salt in it already in my opinion! Feel free to salt it up more if you'd like :)”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. First of all, you will want to cut up chicken in bite size pieces. (You can do either cubes or thin slices) Then you'll cook the chicken in a skillet in olive oil. Season the way you like to.
  2. Meanwhile, boil pasta in pot of water seasoned with salt until al dente. Drain and set aside.
  3. Once chicken is browned on all sides, toss in the bag of frozen vegetable blend, season some more, cover and let it simmer/cook until vegetables are semi-soft and well heated through. Drain the water out of the skillet.
  4. In small sauce pan, melt butter until creamy and soft. Add in flour. Mix until blended well. Pour in pasta water, chicken broth, and put in pesto. Mix until blended well again. Add Milk. Stir until bubbly and hot.
  5. Toss pasta & chicken/vegetable blend. Pour sauce on top, stir until well blended. Pour into baking pan (I used 9x13).
  6. Top with mozzerala cheese, a thin layer will do.
  7. Bake at 400 degrees for 5-10 minutes just until cheese is very melted.

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