Ingredients
- 1 Rotisserie Chicken - I like to use the white meat only
- Olive oil - couple tablespoons
- Onion - diced
- Carrots- diced
- Celery- diced
- Peas- frozen
- Garlic- couple cloves minced
- Light mayonnaise - 1/2 cup
- Cream of mushroom soup- one can
- Fat free milk- a glug
- Sliced olives - small jar
- Prepared Pesto - couple tablespoons
- Lemon juice - couple squeezes
- 2% shredded cheese - a big handful
- Large shell macaroni (you can use whole wheat) - cup cups dry
- Salt and pepper to taste- I usually just add a very small amount.
Directions
- Boil the pasta until al dente.
- In a second large pot, cook the onion, celery, and carrots in olive oil until softened. Add garlic.
- Shred the chicken and add to the pan.
- Add mayo, cream of mushroom soup, milk, olives, lemon juice, and pesto.
- Add the peas.
- Add the cooked shells.
- Stir to combine.
- Pour the mixture into a baking dish and top with shredded cheese.
- Bake at 350 degrees for about 20 minutes.
- This is one of the meals I portion out into about 10 small plastic containers and take to work with me. I reheat it for about a minute.
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