From the Little Red Book

The first Christmas that Mr. J and I spent together he bought me this cute little red cookbook journal.

It is used for my favorite recipes and most of the time they come some where other than the internet.  Some are passed down from sweet family members, some from special friends, and some are my random, crazy creations! But, if the recipe makes it to the prized red book, it is for sure a family favorite!  This recipe, I believe, came from a previous co-worker and it has become a family favorite.  I hope y'all enjoy it as much as we do!

Bow-tie Chicken Pasta

• 2 Chicken Breast, cooked, diced or shredded
• 1 box Bow-tie Pasta
• 1 can Rotel, drained
• 1 jar Alfredo Sauce
• 1/2 jar of Basil Pesto (I use the Bertolli brand...just so you know for size reference)
• 2 cups Shredded Mozzarella Cheese

-Cook your chicken and dice or shred it.  Last night I used diced chicken that I cooked in the skillet.  Before I have used a rotisserie chicken, boiled chicken, you could even use canned chicken if you are into that kind of thing! Which ever way I do it, I always add some of my favorite spices (and those change on a daily basis, but always include italian seasoning and garlic)
-Cook your pasta according to the box, but 2 minutes less.
-Drain pasta.
-Add your Alfredo sauce, pesto, rotel and chicken to the pasta and mix well.
-Place mixture into a greased 9x13 baking dish.
-Sprinkle shredded cheese on top of pasta mixture.
-Bake at 350 for about 20-30 minutes or until cheese is good and melted.
-Enjoy!