Roasted chicken creamy pesto pasta Submitted by: Sylvia Soublet, Director Of ce of Public Affairs and Community Relations
I don’t know about you but I entertain a LOT! I don’t mean the Martha Stewart type of entertaining, though I have to admit, Martha has inspired me on more than one occasion. But most of my gatherings are informal and casual in nature. I like simple recipes that make my guests think that I have labored in the kitchen for hours. This is one of those. I first made this dish for my daughter’s sixteenth birthday brunch that I hosted at our home. This is a good buffet dish that only requires minimal buffet maintenance; after a couple of hours on your buffet you might want to loosen the sauce a bit with chicken stock and stir. This dish pairs well with almost anything. For my daughter’s event, it was part of a brunch menu that included: shrimp and grits, beignets, hickory smoked bacon, and a mixed green salad with cranberries, candied pecans, and balsamic vinaigrette dressing. (I’m getting hungry just writing this recipe!) The only component that will require a little time is the béchamel cream sauce. This is a great recipe for any occasion, and it is just as wonderful if you substitute shrimp for the chicken. This has become one of my “go to” dishes in a pinch.
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