Thought I’d get back to sharing the occasional recipe. This is a a fast and easy one for cool fall nights. Prep time is about 15 minutes, and then 30 minutes to cook.
8 oz. spaghetti, cooked and drained
1 cup shredded Parmesan cheese
1 egg lightly beaten
1 lb. skinless chicken breasts diced and cooked thoroughly
1 jar Prego Basil Pesto
1 package grated Romano cheese
TOSS cooked spaghetti, Parmesan, and egg. Place in a 9-inch pie pan. Press along bottom and sides to form crust. (I lightly spray my pan with a non-stick spray for easy removal.)
MIX cooked chicken and pesto sauce. Spread mixture over spaghetti crust. Sprinkle with Romano cheese.
BAKE in preheated oven at 350°F for 30 minutes or until thoroughly heated. Let stand 5 minutes before cutting into wedges. Makes 8 servings.
Serve with hot bread sticks and salad.
And no, I haven’t made this in awhile so I don’t have a picture, hence the cute panda. Trust me, though. This is good stuff. 😀