Aunt Mary Ann’s Pasta, chicken, & broccoli pesto toss

Recipe sent to me from Jane.  Thought I'd share on here!

This is soooooooo good!  I used almonds instead of pine nuts.

Aunt Mary Ann’s Pasta, chicken, & broccoli pesto toss

4 ounces (about 2 cups) of uncooked vegetable spiral pasta

2 cups cubed, cooked chicken or turkey breast meat (2 breasts)

2 cups small broccoli florets, cooked crisp-tender, cooled

1-½ cups (6 ounces) shredded Mozzarella cheese

2/3 cup lightly packed fresh basil leaves

2 cloves garlic

1-cup mayonnaise

1 TBSP lemon juice

½  tsp salt

½ cup shredded Parmesan cheese

1/s cup pine nuts or coarsely chopped walnuts, toasted

Cook pasta according to package, drain and cool.

Combine pasta, chicken, broccoli and mozzarella cheese in large bowl.  Process basil and garlic in covered blender or food processor until finely chopped.  Add mayo, lemon juice and salt.  Process to combine thoroughly.  Stir in Parmesan cheese.  Add to pasta mixture; toss to coat well.  Stir in pine nuts.  Serve immediately or cover and refrigerate.  For maximum flavor, remove from fridge and toss gently 30 minutes before serving. 

Makes 8 servings

Pesto!

I have a huge basil plant, and have only used a few leaves for spaghetti and such.  I'm ready to make some pesto!  I found these uses for pesto from my favorite gal--the pioneer woman, Ree Drummond (she has her own series coming on Food Network now too!).  And the recipe is here as well as below, but she uses it with a cream sauce.  You can just do the pesto without the cream sauce for other pesto dishes.  Do you think it'll freeze?  I'd love to make a big batch, then freeze bags of it to use later.  Thanks Ree!

Recipe: Pasta with Pesto Cream Sauce

Prep Time: 6 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 8

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Ingredients

• 3/4 cups Fresh Basil Leaves
• 1/2 cup Grated Parmesan Cheese
• 3 Tablespoons Pine Nuts
• 2 cloves Garlic, Peeled
• Salt And Pepper, to taste
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 1/4 cup Grated Parmesan (additional)
• 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
• 2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.