I found this great, simple recipe for quick chicken and pasta. I tried it last night - it is quick, simple, and tasty. I’m trying to figure out how to convert it to a slow cooker recipe without overcooking the pasta.

Pesto Chicken and Pasta
Serves 4

3-4 lbs chicken thighs
1 jar pesto
1 lb pasta

Notes before you start cooking:

1. I had bone-in thighs with skin on. The skin created a lot of excess fat in the pan. If you prefer less fat, remove the skin. If you prefer no bones, buy boneless thighs or try using breasts, just know that breasts may dry out quickly.

2. The garlic and water content in the pesto will cause the oil in the pan to splatter. Have a cover or spatter guard handy.

3. I used elbow pasta because that’s what we had in the pantry. But any pasta will work, of course.

Instructions:

1. Heat a large skillet on a medium setting. Drizzle 1-2 Tbsp olive oil into the skillet to warm.

Start a pot of water to boiling for the pasta.

2. Spread pesto over the skin side of the thighs. Then place them pesto/skin side down into the hot skillet. Spread pesto over the top side of the thighs while they are cooking.

3. After about 5 minutes, turn the thighs over and continue cooking for at least 15-20 minutes more. Make sure your largest pieces get completely cooked through.

When you turn the chicken, the pot of water should be nearly ready for the pasta to be added.

4. When the pasta is cooked to al dente, drain the water and add any leftover pesto. Fold the pasta and pesto until all of it is well covered.

Serve with crusty rolls or garlic bread and a nice salad.

We found the chicken to have great flavor and paired well with the pasta although if pesto is not your favorite it may be too pesto-y as a meal.

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