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Creamy Chicken and Green Bean Pesto Pasta

You may be thinking, “Really? Pesto again?!?” And all we can do is nod sheepishly, maybe with a slight shrug of the shoulders, and plead with you for patience. ‘Tis the season, after all. Considering the ease with which pesto provides such a full and satisfying flavor profile (assuming you are able to get your hands on a good-quality fresh pesto), it’s no wonder it’s the star ingredient in late-summer dishes. Should you have basil to collect from your garden, practicality becomes the motivating factor since pesto is easily made and stored in the freezer, preserving summer’s bounty for future ease. Either way, this recipe is a good one to have in your repertoire — simple but delicious!

Creamy Chicken and Green Bean Pesto Pasta

14 oz. pasta shapes (we used penne)
9 oz. green beans, trimmed
1 tbs. olive oil
1 bunch green onions, finely sliced
2 large roasted chicken breasts, shredded
5 tbs. basil pesto
3 tbs. heavy cream
handful of grated Parmesan cheese

Cook the pasta following the package directions, adding the green beans for the final 6 minutes of the cooking time. Drain and reserve a few tbs. of the cooking water.

Meanwhile, heat the olive oil in a large frying pan. Add the green onions and cook for 1-2 minutes until soft, then set aside. Add the shredded chicken and heat through. Stir in the pesto, the cream, and the reserved green onions. Pop the pasta and beans in with the chicken and stir to coat, adding a little pasta water or a bit more olive oil if necessary. Season with salt and freshly ground black pepper, and serve with Parmesan cheese.

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