Norma Watkins - Writer

Recipes

Still In the Oven

Chicken Pesto Casserole

This is one of those great dishes that amaze your guests without causing you undue pain. From my step-daughter, Jennifer, who is a terrific cook.

2 boneless, skinless chicken breasts
1 lb Fussili, or your choice of curly pasta
1 small container Pesto
1 container Feta cheese
1 bottle sundried tomatoes, drained
½ cup toasted pine nuts
½ cup Kalamata olives

Brush chicken breasts with garlic butter and sauté on stovetop or under broiler 10 minutes on each side. In last few minutes, brush with Asian chili garlic sauce. When done, slice into strips.

In large pan of salted boiling water, cook pasta until just al dente. Drain. Save a little pasta water to moisten finished dish if needed.

To hot pasta, add chicken strips, pesto, feta cheese, olives and sun-dried tomatoes. Stir until just mixed. Top with toasted pine nuts. Serve immediately.

Serves 8

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