Baked Campanelle Pasta with Chicken in Creamy Pesto Sauce

• 1 box (16 Oz. Box) Dry Campanelle Pasta
• 5 Tablespoons Olive Oil, Divided
• 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces
• 1 whole Medium Size Onion, Diced
• 2 cloves Garlic, Smashed And Minced
• 3/4 cups White Wine
• 1/4 cups Chicken Stock
• 1 jar (8 Oz. Jar) Prepared Pesto (or Your Own Recipe)
• 1 cup Heavy Cream
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1 container (8 Oz. Container) Ricotta Cheese
• 1 bag (8 Oz. Bag) Grated Mozzarella Cheese
• 1 cup Freshly Grated Parmesan Cheese

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta, and cook until just al dente, about 8 minutes.
3. Drain, and rinse under cold water.
4. Toss with 2 tablespoons olive oil.
5. Set aside.
6. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat.
7. Add chicken pieces and brown; add onions and garlic, cook until they are clear.
8. Deglaze pan with the white wine and chicken stock.
9. Simmer chicken pieces, stirring occasionally, about 8 minutes.
10. Add pasta and pesto to the skillet.
11. Stir in cream, and cook until the sauce is thickened.
12. Adjust salt and pepper to taste.
13. In a casserole dish, layer one quarter of each; pasta mixture, ricotta cheese, mozzarella and parmesan cheeses.
14. Repeat and sprinkle the top with parmesan and mozzarella.
15. Bake about 30 minutes until bubbly.

pasta, olive oil, chicken breasts, onion, garlic, white wine, chicken, own, heavy cream, salt, black pepper, ricotta cheese, mozzarella cheese, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/baked-campanelle-pasta-with-chicken-in-creamy-pesto-sauce/ (may not work)