While this isn't a true pesto sauce (as I've omitted pine nuts), it's a great example of a throw together meal, full of flavor and dirt cheap to make.
2 tsp olive oil
1 pound boneless chicken, diced
1 (1lb) box Bow tie Pasta
1 can Cream of chicken
1/2 c. Milk
3 T. Olive Oil
1/3 c. Parmesan Cheese (grated)
1 1/2 tsp. Dried Basil
1 1/2 tsp Minced garlic
Bring a large pot of water to boil with 1/2 tsp salt in it. Once boiling, add the bow tie pasta and continue to cook until it reaches desired tenderness.
In the meantime, place 2 tsp of olive oil in a large skillet and heat, add diced raw chicken and cook over medium heat until lightly browned on all sides.
While the chicken is cooking, in a small bowl mix 3 T. olive oil, Parmesan cheese, minced garlic and dried
Once the chicken is nearly cooked all the way through, reduce the heat to low, add 1 can cream of chicken soup mix (condensed), 1/2 c. milk and the pesto mix of olive oil, parm cheese, garlic and basil. Simmer 5 minutes or so until the sauce thickens and is smooth.
Drain the pasta, rinse in HOT water to remove an excess starches. Pour the Hot Pasta into the skillet and fold until all the pasta is coated in the creamy sauce. Serve with toasted garlic bread and salad!
This easily serves 6 people, plus enough leftovers for at least 2 people the next day.
The GroceryBudget101 Breakdown:
1 box bow tie pasta - $1.00 (walmart)
Minced Garlic- negligible .01
Basil- negligible .02
1 pound Boneless skinless chicken breast $1.57
parm cheese .06
milk - .10
Cream of Chicken Soup Mix .14