This recipe was inspired by one of my husband’s favorite dishes, Rotini con Pollo, at Bistro Bella Vita in Grand Rapids, Michigan. It’s one of my favorite ways to use rotisserie or leftover cooked chicken.
Serves 2
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
½ cup pesto (store bought is fine)
3 oz plain cream cheese (low fat is fine)
1-2 Tbsp milk
8 oz rotini pasta, cooked
1 ½ – 2 cups chicken, cooked & shredded
2 Tbsp pine nuts, toasted
Parmesan cheese, grated
Heat olive oil in a large skillet over medium-low heat.
Add onion and garlic. Cook until onion is transparent.
Stir pesto and cream cheese into onions and garlic.
Once cream cheese has melted, add chicken and pasta.
Stir to combine.
Add in milk, 1 tablespoon at a time, until sauce reaches desired consistency.
Top with toasted pine nuts and Parmesan cheese before serving.
