★★★★★ | Creamy Pesto Pasta Pockets

★★★★★ | Creamy Pesto Pasta Pockets
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Gluten free · Filled with creamy pesto chicken and covered in cheese, this pasta is a complete meal — in a pocket. | #let'scooking

Prep time: 00:05
Cook time: 00:15
Total time: 00:20

Yield: 2 Bowls
Ingredients:
1 rotisserie chicken, shredded
2 cloves garlic, grated
1 tablespoon butter
1 cup heavy whipping cream
1 cup basil pesto
1/4 cup grated Parmesan cheese, plus more for sprinkling
16 lasagna noodles, cooked according to package instructions
1 cup mozzarella cheese
## CLICK TO SEE FULL RECIPES ##

Instructions:

Preheat the oven to 400 degrees, and prepare a baking sheet with parchment paper.
In a large skillet, cook

garlic in butter until fragrant. Add whipping cream, pesto and Parmesan and heat until slightly thickened. Stir in shredded chicken.

On a flat surface, lay one lasagna noodle on top of another to create a plus sign. Add 1/2 cup of chicken mixture to the middle. Fold up the sides to create a pocket. Transfer to the prepared baking sheet. Repeat with remaining pasta and filling.

Top each pocket with a sprinkling of mozzarella cheese and Parmesan. Bake for 5 to 10 minutes or until cheese is golden and bubbling. Cool slightly before serving.

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE