Crispy Tacos

Crispy Blackstone Tacos are great for feeding a crowd, and can be used with your favorite meat of choice.  We generally serve ours alongside Cilantro Lime Quinoa or Rice, with corn, but these make great appetizers as well.  Try not to overstuff these; you want them easily folding to maximize crisp shell on both sides.  If you don't have a favorite enchilada sauce, I will often use the leftover meat sauce/drippings.

Crispy Blackstone Tacos

1 lb. shredded meat of choice (we love Mexican Beef, Sweet Pork and Chicken)

corn tortillas

1 can black beans

1 c. chopped white onion

1 c. chopped cilantro

1-2 c. enchilada sauce

Dip each corn tortilla in the enchilada sauce, turning to coat both sides.  On lightly greased Blackstone, place each tortilla.  Sprinkle with a small amount of cheese.  Spread 1-2 Tbsp. of meat on 1/2 of the tortilla, and top with a small spoon full of beans.  Sprinkle with onion and cilantro.  
Fold tortilla in half and grill until crispy, turning to crisp the other side.

Serve with pico de gallo or salsa and sides of choice.

Dry Chicken Salad Mix {Meal in a Jar}

Chicken salad is one of the many things that I love, but not so much anyone else in my family.  This mini meal in a jar option is perfect for small numbers, but you can definitely double or triple this recipe if you're feeding a lot.

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
For added convenience, you can add in the shelf stable mayo packets that you can find in the deli section of grocery stores if you are taking this to work, or on an outing where you don't have refrigeration.
Chicken salad in 5 minutes!

The shelf life of this chicken salad mix is 1 year (minus the mayo of course).  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.

Dry Chicken Salad Mix {Meal in a Jar}

Menu Managed Original

In a pint mason jar, layer in the following order:

1 c. freeze dried chicken

1/3 c. dehydrated apples (or freeze dried), broken into pieces

1 Tbsp. freeze dried green onions

2 Tbsp. freeze dried celery

salt and pepper to taste

1/4 c. freeze dried grapes (or chopped freeze dried pineapple)

Mayo packets, if adding, can be placed on the top.

To make:

Remove mayonnaise packets.

Add water to jar, until just barely beneath the top of the food.

Add the lid back to the jar and shake.

Let stand for 3 minutes, then turn the jar upside down.

Let stand for 1 minute.

Remove lid and add mayonnaise.

Stir to combine.

Serve with crackers, on bread, or plain.

Serves 2.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

This simple meal has great flavor and is easy to throw together any night of the week.

If you want to throw this back into the spaghetti squash shells (like she did in the original recipe), by all means, knock yourself out.  I just find the casserole approach much.  much.  easier.

Be sure and use a green enchilada sauce that you love, because the flavor really shines through in this dish.  I love this recipe, but you can swap it out for whatever your family likes.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

Recipe modified from Recipe Runner

1 large spaghetti squash

1 1/2 c. cooked chicken, cubed

2 c. green enchilada sauce

2 c. corn

handful cilantro, chopped

salt and pepper to taste

1 c. pepper jack cheese, shredded (or cheese of choice)

Cut spaghetti squash in half, and scoop out the seeds and pulp.

Place cut squash on a baking sheet and bake in a 400 degree oven for about 40 minutes, until tender.

Meanwhile, combine chicken, enchilada sauce, and corn in a skillet over medium heat and heat through.

Fold in cilantro and keep warm.

When squash is cooked, use a fork to scrape out the flesh and layer it in the bottom of a greased 9x13" baking dish.

Sprinkle with salt and pepper.

Pour chicken and enchilada mixture over squash and spread out evenly.

Top with shredded cheese.

Place back in the oven until cheese is melted.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Meal in Jar recipes are the perfect solution for quick dinners with zero fuss.  They also make wonderful gifts (I like to give them to new moms, perfect for when they need something healthy and fast).

You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.  OR, take advantage of our 2016 discounted group food storage order by clicking here.

You can switch up the seasonings for whatever you like to add to your chicken soup, so this is completely customizable for your tastes.

This mix makes 2 large servings.  If you have a larger family, I would recommend doubling the ingredients and leaving the noodles out of the jar.  Those can always be included in the bag along side the jar, and added at the time of cooking.
Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
The shelf life of this soup mix is 1 year.  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Recipe modified from My Food Storage Favorites

2 Tbsp. chicken bouillon
1/4 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. parsley
1/4 tsp. curry powder
1/2 tsp. garlic powder
1/3 c. freeze dried celery
1/3. c. dehydrated carrots
1/4 c. freeze dried onions
1 c. freeze dried chicken
2 c. egg noodles

In each quart mason jar, add all ingredients in the order listed.

To make the soup:
Add contents of jar to 6 cups of water in a large saucepan.
Bring to a boil, reduce heat to medium, and boil, uncovered, for 15 minutes or until noodles are done.

Makes 2 large servings.

Zucchini Casserole

As the weather cools, casserole season is quickly approaching again.  This is the perfect way to continue to use up the wonderful zucchini from the garden before it's gone for the winter.

Zucchini Casserole

Recipe from Six Sister's Stuff

6 oz. package boxed Stove Top stuffing mix

1/2 c. melted butter

4 c. zucchini, diced

2 c. cooked chicken, cubed

1 can cream of chicken soup

1/2 onion, chopped

1/2 c. sour cream

In a large bowl, combine the stuffing mix and melted butter.

Set aside 1/2 c. of the stuffing mixture for the topping.

To the large bowl, add the zucchini, chicken soup, onion and sour cream, stirring to combine.

Pour mixture into a greased 9x13" baking dish and spread out evenly.

Top with remaining 1/2 c. stuffing mixture.

Bake uncovered at 350 degrees for 40-45 minutes, or until golden brown.

Chopped Chicken Sesame Noodles

This chopped chicken sesame noodles recipe was modified slightly to suit more of our everyday ingredients - subbing soba for normal noodles, and bell peppers for cucumbers.  Really any assortment of veggies you have in the fridge would work here.

This was great served warm from the cooked pasta, but cold leftovers the next day were also fabulous. Perfect for a filling lunch or a summer dinner. 

Chopped Chicken Sesame Noodles

Recipe modified from Pinch of Yum

2 c. cooked chicken, cubed or shredded
8oz. pasta of choice
1 red bell pepper
3 large carrots
1 handful cilantro

Sesame Sauce
3 Tsbp. sesame oil
2 Tbsp. rice vinegar
2 cloves garlic
1 Tbsp. fresh ginger
1/2 tsp. salt
3 Tbsp. peanut butter
3-4 Tbsp. water
2-3 Thsp. sesame seeds
1/2 tsp. red pepper flakes

In a food processor, combine all sauce ingredients except sesame seeds and red pepper flakes.
Pulse until smooth, and stir in sesame seeds and red pepper.

Cook noodles according to package directions; drain.
While noodles are cooking, uniformly chop all veggies and cilantro and place in a bowl.
Add chopped or shredded chicken and drained noodles.
Pour sesame sauce over everything and stir to coat.
Serve warm or cold.

Hawaiian Haystacks

This is a repost on this blog - a family favorite that desperately needed a photo upgrade.
This is the perfect dish for feeding a LOT of people, but still letting everyone pick and choose what they like.  I love the different colors, textures and flavors.

Hawaiian Haystacks

Rice, cooked

2 cans cream of chicken soup

1 soup can milk

2 small chicken breasts, cubed

1/4 tsp. ground fennel seed

1/2 tsp. cumin OR curry

1/8 tsp. cayenne pepper

salt and pepper to taste

Optional Toppings:

Cheese
Red/Green Onions

Bell Peppers

Tomatoes

Celery 

Olives

Coconut

Pineapple Tidbits

Slivered Almonds

Chow Mein Noodles

In saucepan, combine soup, milk, chicken and spices - heat through.

Serve sauce over rice.

Top with desired toppings.

{Zupa's} Chicken Enchilada Chili

Zupas Chicken Enchilada Chili.  You need this recipe in your life.  This was definitely not my first (or second, or third...) attempt at recreating this, so I can tell you right now, the secret is all in the sauce.  Save yourself the heartache of 'not as good as Zupas' soup and make the enchilada sauce from scratch.  It makes all the difference.  It makes the soup.

I use this enchilada sauce recipe from Our Best Bites, only subbing red bell peppers instead of green ones.  I also like to make a big batch of it ahead of time because it freezes beautifully, which means I can have this soup ready and on the table in a matter of minutes.

Zupas Chicken Enchilada Chili

Recipe modified from Burnt Apple

1 Tbsp. olive oil

1 small onion, chopped

2 cloves minced garlic

2 c. small diced cooked chicken

2 1/2 c. enchilada sauce

1 15oz. can tomato sauce

1 4oz. can diced green chiles

1 15oz. can black beans, rinsed and drained

2 Tbsp. chili powder

1 tsp. cumin

1 c. shredded cheddar cheese

2 Tbsp. flour

2 Tbsp. butter

1 15oz. can evaporated milk

2 c. chicken broth

In a large pan, heat olive oil and add onions, cooking until translucent.

Add garlic and cook for 1 minute.

Add the chicken, enchilada sauce, tomato sauce, green chiles, beans, chili powder, and cumin.

Allow mixture to warm, stirring occasionally, while you make the sauce.

In a separate pan, melt the butter.

Add in flour, and whisk to make a roux.

Gradually add evaporated milk, whisking and cooking until sauce is thickened.

Slowly add milk mixture and grated cheddar cheese into the soup, stirring until melted.

Add up to 2 c. chicken broth to thin soup to desired consistency.

Serve with tortilla chips.

Green Chili Chicken

I'm a big fan of any meal that incorporates salsa.  This is fantastically easy and incredibly delicious.  We served ours with black beans and corn, as well as some white rice with pico stirred in.  I also used freeze dried green chilies, because those are the only ones I have on hand, and everything turned out delicious!

Green Chili Chicken

Recipe from Pioneer Woman

1/2 c. olive oil

3 Tbsp. lime juice

2 whole chipotle peppers in adobo sauce

2 cloves garlic

1 tsp. cumin

1 tsp. salt

1/2 tsp. pepper

4-6 chicken breasts

4-6 chilies (see note above)

1 c. pepperjack cheese, grated

pico or salsa, for serving

beans, for serving

rice, for serving

Combine oil, lime juice, chipotle peppers, garlic, cumin, salt and pepper in a blender and puree.

Pout over chicken in a ziplock bag, seal, and evenly distribute.

Marinate for at least 4 hours.

If using fresh chilies, roast over an open flame, seal in a bag, and remove skins.

Grill or pan fry chicken until cooked through.

On each breast, cover with chilies and top with cheese.

Serve with rice and beans, with salsa on the side.

Crockpot Pesto Chicken

I don't know that I can make any meal made in the crock pot actually look appetizing, but this dish has 4 ingredients and it tastes amazing.  Double points for being able to have the crockpot do all of the work.

Crockpot Pesto Chicken

Recipe from Picky Palate

8 boneless, skinless chicken thighs

6 oz. basil pesto

1 ranch seasoning packet

1/2 c. chicken broth

Line bottom of slow cooker with chicken thighs.

Combine pesto, ranch packet and chicken broth and mix to combine.

Pour over chicken.

Cook on low for 6-8 hours, or on high for 3-4.

Coconut Lime Chicken and Quinoa

I was hesitant to try this recipe at first.  My husband is not a lover of sweet and savory dishes, so I wasn't sure how he would react to the coconut milk, and neither of us are major curry fans.

My only regret now however, is that I didn't try it earlier in the year.  As winter approaches it means less time cooking out on the grill, and this simple chicken dinner is amazingly delicious!  So much in fact that I will now have to try it in a frying pan throughout the colder months.  It was moist and flavorful and came together quickly.  

I came up with a great quinoa side using the same flavors as the chicken to soak up the extra sauce.  It was a perfect pair.

Coconut Lime Chicken

Recipe from Pinned by dani

1 1/2 - 2 lbs. boneless, skinless chicken

3 Tbsp. olive oil

zest of 1 lime

1 tsp. cumin

1 1/2 tsp. coriander

2 Tbsp. soy sauce

1 1/2 tsp. salt

2 Tbsp. sugar

2 tsp. curry powder

1/2 c. coconut milk

pinch cayenne

1 jalapeno, diced

1/4 c. chopped fresh cilantro

fresh lime wedges, optional

Mix all ingredients except chicken and cilantro in a quart ziplock bag.

Add chicken and marinate in fridge for up to 2 hours.

Cook chicken on grill, reserving marinade.

Pour remaining marinade into a small saucepan and bring to a rolling boil.

Boil continuously for at least 2 minutes, stirring occasionally.

Drizzle chicken with reserved marinade and sprinkle chopped cilantro over everything.

Garnish with fresh lime wedges if desired.

Serve over coconut lime quinoa.

Coconut Lime Quinoa

Menu Managed Original

1 1/2 c. quinoa

1 1/4 c. coconut milk (remaining from can used to make marinade)

1/4 c. chicken broth or water

1 can diced green chilies

1 clove garlic, minced

2 Tbsp. lime juice

1/4 c. onion, minced

1/2 c. chopped cilantro

Soak quinoa for 30 minutes in cool water and rinse thoroughly to remove bitter coating.

In a small saucepan, combine all ingredients except quinoa and cilantro and mix thoroughly over high heat.

Add quinoa and bring to a boil.

Cover and reduce heat to a simmer for 20 minutes.

Fluff with fork.

Stir in chopped cilantro.

Chicken Parmesan Baked Pasta

Chicken Parmesan Baked Pasta
Recipe modified from Tracey's Culinary Adventures

1 quart seasoned diced tomatoes

1/8 tsp. red pepper flakes

1 c. water, divided

1 15oz. can chicken broth

12 oz. pasta of choice 

1 c. grated parmesan cheese, divided

1 c. shredded mozzarella cheese, divided

salt and pepper to taste

2 c. cooked cubed chicken

2 Tbsp. chopped fresh basil

In a large oven proof skillet, add tomatoes, pepper flakes, broth, 1 c. of water and the pasta.

Stir to combine and bring to a boil.

Cover, reduce heat and simmer until pasta is tender, about 15-20 minutes, stirring frequently.

Stir in 3/4 c. Parmesan cheese and the chicken.

Season to taste with salt and pepper.

If the mixture seems dry, add additional water until desired consistency is reached.

Sprinkle mozzarella and remaining parmesan over the top.

Bake at 475 for 5-10 minutes, or until cheese has melted and mixture is bubbling.

Garnish with fresh chopped basil.

Teriyaki Chicken and Veggie Rice Bowls

These quick rice bowls are a perfect throw together meal.  Practically any vegetable you have in your fridge will work well, and I always use leftover chicken.  The sauce is simple and delicious, and I love that it is sweetened with honey.  We go back to this quiet often at our house.

Teriyaki Chicken and Rice Bowls

Recipe modified from Eat Good 4 Life

2 Tbsp. olive oil

1 lb chicken breast, cooked and cubed

2 cloves garlic, minced

1 lb. broccoli

4 carrots, sliced

red pepper flakes, to taste

2 tsp. ground ginger

1/2 c. soy sauce

1/2 c. cold water

1/2 c. honey

1 Tbsp. cornstarch

In a small bowl mix the ground ginger, soy sauce, water, honey and cornstarch together.

In a large skillet, heat oil.

Cook carrots, about 5 minutes, and add in the garlic and the chicken.

Once chicken is heated through, add in the teriyaki sauce and stir.

Add broccoli on top, but do not stir.

Bring to a boil, cover, and steam the broccoli for about 4 minutes.

Remove lid, stir and season to taste with pepper flakes.

Serve over rice.

Loaded Cauliflower Casserole

Just as its name implies, this simple casserole is exactly what you would expect: Chicken, cauliflower, cheese, green onions and bacon bits.

It is incredibly easy and a great tasting weeknight dinner.  

Loaded Cauliflower Casserole

Recipe from Rachel Schultz

2 c. cooked, cubed chipcken

1 large head cauliflower

1 c. cheddar, shredded

1 c. pepperjack, shredded

2-3 green onions, sliced

1/4 c. bacon, cooked and crumbled

1 clove garlic, minced

salt and pepper

Cut cauliflower into bite sized pieces (I left mine fairly large)

Steam cauliflower until tender (or roast at 400 for 30 minutes)

Combine cheeses and set aside 1/4 of the mixture.

Stir chicken, green onions and garlic into cheese bowl.

Stir cooked cauliflower into cheese mixture and season with salt and pepper.

Pour into a greased 9x13" baking dish, and top with reserved cheese.

Cover with foil and bake at 350 for 25 minutes.

Remove foil, sprinkle with bacon, and bake for an additional 5 minutes.

Grilled Chicken with Barley Corn Salad

I love a great marinade that can double as a salad dressing.  This meal screams summer to me.  Light and delicious.  The salad is definitely worth making even without the chicken.  The tomato marinade turned it a gorgeous pink color, and the flavors were light yet satisfying.  It is a great make ahead meal as well, just pull the chicken out of the fridge, grill and dinner is ready!  We'll be returning to this one again and again.  

Grilled Chicken with Barley Corn Salad

Recipe from Iowa Girl Eats

4 chicken breasts (I used thighs)

3/4 c. dried barley

2 c. corn kernels

1 1/2 c. halved cherry tomatoes

1/2 c. minced red onion

4 slices bacon, chopped

1 avocado, chopped (optional)

salt and pepper

Cherry Vinaigrette:

1 c. halved cherry tomatoes

1 clove garlic

3 Tbsp. olive oil

2 Tbsp. water

1 Tbsp. red wine vinegar

1 Tbsp. lemon juice

1 Tbsp. red onion

salt and pepper

Cook barley according to package directions (I cooked mine in chicken broth).

Fluff with fork and place into a large bowl to cool.

Combine all vinaigrette ingredients in a food processor and blend until smooth.

Season both sides of chicken with salt and pepper.

Place 6 Tbsp. of the vinaigrette into a quart ziplock bag and add the chicken.

Set in fridge to marinate.

Stir the corn, cherry tomatoes, red onion and bacon into the cooled barley.

Add enough reserved tomato vinaigrette to coat and stir well.

Gently fold in the avocado and season with salt and pepper.

Place in refrigerator.

Grill chicken and serve over salad.

Chicken Cordon Bleu Casserole

Nothing can replace a homemade chicken cordon bleu.  But they can be time consuming to make, which isn't the best for feeding a crowd.  This casserole is a great alternative.

Chicken Cordon Bleu Casserole

Recipe from Six Sisters' Stuff

4 c. chopped, cooked chicken

3 c. broccoli flowerets

2 c. cooked, chopped ham

6 slices thin Swiss cheese

1 6oz. pkg. chicken flavored stuffing mix

1 can cream of chicken soup

1 Tbsp. Dijon mustard

Prepare stuffing according to package directions.

Mix soup and mustard in a large bowl.

Stir in chicken, broccoli and ham.

Spread into a greased 9x13" casserole dish.

Top with cheese slices.

Top with stuffing.

Bake at 375 degrees for 35-40 minutes, or until heated through.

Oriental Chicken Salad

This salad has such a great combination of flavors and textures.  Perfect for lunch or dinner!

You can use any leftover chicken you have available, but I especially prefer this Crispy Oven Fried Chicken that I posted last week.

Oriental Chicken Salad

Recipe from Six Sisters' Stuff

2 c. sliced chicken (see above link)

3 c. shredded cabbage

3 c. spring salad mix, or other lettuce

1 c. shredded carrots

1 c. shredded broccoli stem (broccoli slaw)

2 cans mandarin oranges, drained

1/2 c. sliced almonds, toasted

Mix greens with carrots and broccoli.

Arrange on individual plates.

Top with mandarin oranges, chicken and almonds.

Drizzle with dressing.

Oriental Dressing
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 c. mayo
2 tsp. dijon mustard
1/4 tsp. sesame oil
Whisk together until smooth, refrigerate until ready to use.

Baked Fried Chicken

This recipe is one of my favorites!  Anyone who knows me knows that I DO NOT have favorites.  On average I try a new recipe for dinner at least 4 days of the week.  It is uncommon for me to make something more than once a month.

But this chicken...  It is just. So. Delicious.

The kids love it.  The hubs loves it.  I love it.

I make it at least once a month.

I've taken it for moms with new babies / a sick neighbor.

I've made it on busy weekdays and when company is coming.

It is fantastic, moist, wonderfully easy, and you will not be disappointed!

Photo courtesy of Our Life Uncommon

Baked Fried Chicken

Recipe modified from Our Life Uncommon

4 chicken breasts

2 c. milk
2 Tbsp. lemon juice

1 Tbsp. seasoned salt

3/4 tsp. pepper

2 tsp. paprika

1/2 c. flour

1/2 c. cornflake crumbs

Place chicken breasts in a bowl and cover with milk.

Add lemon juice.

Let soak for 20-30 minutes.

In a large ziplock bag, mix remaining ingredients.

Allow excess milk to drip off of chicken before placing in the bag.

Seal and shake bag to coat chicken evenly.

(Coated chicken in the bag can be placed in the fridge for 24 hours, or until ready to bake).

Preheat oven to 400 degrees.

In a 9x13" casserole dish, drop 3 Tbsp. of butter.

Allow butter to melt in pan inside oven while preheating.

Spread melted butter to ensure bottom of dish is evenly coated.

Arrange chicken in dish.

Cook for 20 minutes.

Turn each piece over and cook for an additional 5-10 minutes, or until cooked through.

Chicken Quinoa Stew with Butternut and Beans

This stew is delicious.  No other explanation is needed.

It is thick and hearty and I devoured the leftovers everyday for almost a week.

Chicken Quinoa Stew with Butternut and Beans

Recipe slightly modified from Cookin' Canuck

1 1/2 lb. butternut squash, peeled, seeded and chopped into 1/2" chunks

2 cans chicken broth

1 lb. boneless, skinless chicken (thighs or breast), cooked and cubed/shredded

1 Tbsp. olive oil

1 medium onion, chopped

salt and pepper to taste

4 cloves garlic, minced

1 1/2 tsp. oregano

1 can diced tomatoes

1 can garbanzo beans

2/3 c. uncooked quinoa

salt and pepper to taste

chopped cilantro, to taste

Steam the squash until barely tender, about 10 minutes.

Remove half of the squash, setting aside.

Steam remaining squash until very tender, and mash with a fork to puree.

Soak quinoa in some water to help remove the outer bitter coating.

Meanwhile, in a large saucepan, heat oil and saute onions until translucent.

Season with salt, pepper, oregano and garlic, cooking for and additional minute.

Add tomatoes, broth, chicken, beans, butternut squash pieces and mashed butternut; stir to combine.

Drain quinoa and run under water to rinse completely.

Add quinoa to pot and bring to a simmer.

Cover and simmer on low until quinoa is cooked, about 15 minutes.

Season to taste with additional salt and pepper, if needed.

Spoon into individual bowls and stir in cilantro, to taste.

Creamy Chicken Pesto Pasta with Veggies

This dish seems to be making its way back to my dinner table month after month.  Quick to throw together will great taste, and will feed a crowd.

Creamy Chicken Pesto Pasta with Veggies

Recipe modified from Picky Palate

2 Tbsp. extra virgin olive oil

2-3 c. cooked cubed chicken or turkey

1 lb. mini bowtie pasta

1 small onion, chopped

1 red bell pepper, chopped

2 Tbsp. minced garlic

4 c. broccoli florets

15oz. can Great Northern beans

15oz. can chicken broth

1 c. heavy whipping cream

1/2 c. basil pesto

1/2 c. grated Parmesan cheese

1 c. cooked, crumbled bacon pieces

Cook pasta according to package directions.

Meanwhile, saute onion, bell pepper and garlic in oil until tender.

Stir in chicken, broccoli, beans, broth, cream, pesto and cheese.

Stir until well combined and reduce heat to low.

Drain pasta and add to pot.

Stir in bacon and serve.