“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Pesto Chicken Spaghetti


1 lb Thin Spaghetti
1 cup prepared Pesto
1 cup Milk
1 Rotisserie Chicken
1/2 tsp. Salt
1/2 tsp. Garlic Salt
1/2 tsp. Black Pepper
16oz Fresh Mozzarella, cubed
1 cup shredded Mozzarella
"Jesus said to her, “I am the resurrection and the life. The one who believes in me will live, even though they die; and whoever lives by believing in me will never die. Do you believe this?” John 11:25-26


Created on April 1st, 2013

Preheat oven to 350 degrees

Spray 9x13 baking dish with cooking spray.

Cook spaghetti according to package directions.

Drain and run under cold water.

Place noodles back into pot.

While spaghetti is cooking, remove and shred meat from rotisserie chicken. Set aside.

Cut fresh mozzarella into cubes and grate the other mozzarella.

After noodles are cooked and placed back in pot, add milk, chicken, salt, garlic salt, and pepper.

Stir to combine.

Transfer half of the spaghetti mixture into baking dish and add mozzarella cubes scattered about.

Top with remaining spaghetti mixture and then top with grated mozzarella cheese.

Bake for 20-25 minutes or until cheese is melted.

Serve and enjoy!

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