Recipe: Pesto Chicken Bake

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That’s Basil, the key ingredient in Pesto

I’ve been meaning to post this recipe for a couple weeks, but with summer vacation and the kids needing to see me, talk to me, touch me every.moment.of.the.day….. I’ve been a little behind.

This is so easy, so tasty, and so cheesy. And it works with almost every dietary restriction:

If you are vegetarian but omit the chicken.

If you are Gluten-free, substitute GF pasta for what’s the recipe.

If you are vegan, use your favorite vegan “cheese”. And remember to check the pesto- sometimes commercially made pesto contains cheese!

Pesto Chicken Bake

Ingredients

  • 1 Cup Pesto (I Like Costco’s Pesto) If you want to make it yourself, I like this recipe.
  • 1 Box Farfalle Pasta. I like Banza– It’s made with chickpea flour and is high in protein.
  • 1 T. Butter or Olive Oil
  • 2 C. chicken breast, cooked and cut into bite-size pieces. You can also use rotisserie chicken.
  • 2 c. cheese, divided- I like Italian Blend

 

Directions

  1. Pre-heat oven to 350 degrees.
  2. Spray a baking dish with spray release and set aside.
  3. Cook pasta per box directions, drain pasta and toss with butter/oil.
  4. Mix Pesto, pasta, cooked chicken and 1 cup of cheese together.
  5. Pour mixture into baking dish.
  6. Top with the remaining 1 cup of cheese.
  7. Bake at 350 degrees until cheese is bubbly and browned (approximately 20 minutes).
  8. Remove from oven and allow to rest 5-10 minutes before serving with crusty bread and a green salad.

Serves 6-8 as a main dish or 8-10 as a side. This is a great dish for potlucks!

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Yum! 

Pumpkin Baked Donuts!

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We love donuts. BUT, we don’t love that they are fried and dipped in sugary frosting (ok, some of us do… the kids).

After hearing hubs and Henry complain about neeeeeeding donuts, I rummaged through the cupboard and came up with:

Similar to my 3 ingredient chocolate cake, I set in motion to make some tasty donuts.

I grease my silicone baking dishes. I use a little butter.

All you do is mix the cake mix with the pumpkin and add spices to taste (usually 1t. cinnamon and a few dashes of ginger and nutmeg).

Pour into the donut “holes” (about 1/2 full) and bake per the mix directions for cupcakes.

Most cake mixes make 12 donuts. I let the donuts sit in the pan until they are cool, them take them out and do batch #2.

If you NEED glaze, mix:

  • 1 cup powdered sugar (confectioners sugar)
  • 1 T. soft butter
  • 1t. vanilla (you could use maple extract if you wanted to make it UBER FALL)
  • 1T. milk

Whisk all together and drizzle over the donuts.

This recipe is easy peezy pumpkin squeezy! It’s totally kid approved as well, which is why there are no after photos.It goes great with a PSL or other fall themed coffee beverage,