I seeded my vegetable bed in late January which worked out great this year. I had enough spinach to make and freeze a large batch of spinach pesto in ice-cube trays to make them single serving size. We slaughtered chickens about a month ago so we have great chicken around. I am absolutely in love with quinoa. We happened to have a can of Campbell’s cream of chicken soup. We were out of milk but had half and half…
What does all this make?
If you buy a Campbell’s can of creamy chicken soup, there’s a recipe for creamy pesto chicken and bow tie pasta on the label. I figured, why not substitute my ingredients? I have come to find substitutions make for exciting dishes.
Last nights dinner wound up having an amazing Thai flavor.
“Thai” Creamy Pesto Chicken & Quinoa (6 servings)
Can Campbell’s Cream of Chicken Soup
- 6 oz. (spinach) pesto
- 1 cubed chicken breast (pan-fried)
- 1/2 Cup half-n-half
- Sliced red bell pepper
- 4 cups cooked quinoa (2 cups uncooked)
Mix everything except the quinoa and heat it through, spoon quinoa onto dinner plates and top with creamy pesto chicken mixture. Enjoy!
I’m telling you this is SO darn good. 🙂
Dear Jesus, thank you for awesome and wholesome meals on the cheap. Thank you for blessing our garden. Amen.