Chicken and Spinach Yogurt Pesto Pasta and a Giveaway!

Update: I plugged the numbers into and a winner has been chosen! The winner is comment #24! Rachel said, “I love eating it with granola for lunch.” So check your email Rachel! If the prize isn’t claimed within 5 days a new winner will be selected. Thank you for all of your entries!

I’m sure that my recent lack of posts has made it pretty obvious that I’ve been in a cooking/blogging funk lately. I’m not sure if it’s the excitement of the baby or this cold weather that’s getting me down, but I just haven’t had a whole lot of creativity or motivation in the kitchen. It feels like I’ve just been rotating the same 5 meals lately. Needless to say, I was so excited when my friend Jessica, from My Baking Heart, invited me to join a Virtual Cooking Party! Perfect opportunity to get some excitement back into my kitchen!!

For this party we all put our own spin on the same recipe, featuring Stonyfield Greek Yogurt. I am a HUGE fan of cooking with Greek yogurt, I often use it as substitute for sour cream in recipes and as a topping. I’ve even used it to replace the mayonnaise in a cole slaw recipe! It’s a great way to make some of my favorite recipes a little bit healthier without making a sacrifice in taste.

The recipe chosen for this Virtual Cooking Party was Spinach Yogurt Pesto Pasta. I love pesto because it is always so fresh tasting and it’s packed with layers of flavor. This recipe is no exception. I even told Jessica that I would happily just eat spoonfuls of this pesto for dinner. 🙂 But, since I live with a meat and potatoes man, I used pasta AND chicken. The chicken seemed to grab onto just the right amount of the subtle lemon flavor. And as it turns out, the swirls of the rotini pasta made perfect pockets for holding on to the delicious pesto. I thought the Greek yogurt was the perfect way to add creaminess to the pesto. The slight tang of the yogurt perfectly balanced the fresh basil and powerful garlic. To help make dinner a little more economical, I substituted walnuts for pine nuts. All in all, dinner was a huge success! Big thanks to Jessica for bringing a fresh new recipe to my kitchen! Be sure to stop by her blog to see how the other party-goers put their own spin on this recipe!

For this party I was happy to get my hands on some free Stonyfield Greek Yogurt, and I’d love for you to be able to get your hands on some as well! Because what’s a party without a fun prize/giveaway?! Stonyfield has generously agreed to offer one lucky reader a case of Stonyfield yogurt and a Stonyfield Cookbook!

The giveaway is now closed and a winner has been announced!
How to enter:

Leave a comment telling me your favorite way to use Greek yogurt!
Sorry, only US residents please

Deadline & Winning Information:

The deadline for entry will be 11:59 pm Saturday, February 1
Winner will be chosen using a random number generator and will be announced at the top of this post on Sunday, February 2
The winner will receive an email from me (so be sure to enter your correct email address!) and will have 5 days to respond. If no response is received, a new winner will be chosen.


I was offered free Stonyfield Greek Yogurt as a part of this Virtual Cooking Party. However, the opinions and review are my own!




Chicken Pesto Lasagna Roll-Ups

Would you believe that this is the first time I have turned on my lap top in over a week? I know I can’t! I’m one of those people that is a compulsive email, facebook, and general internet checker. Even if I don’t have time to respond to or interact with what I read, I still constantly check. I guess smart phones and laptops will do that to you.

Last Thursday I hopped on a plane to head home for the holidays; while I was on the plane I watched 5 episodes of Modern Family and watched my battery go from 100% to 2%. Once I landed it was go, go, go right from the start. I never even had time to recharge the battery, literally and figuratively. Unfortunately that means this poor little blog of mine was seriously neglected!

While I haven’t had time to make anything new this week, I do have a few aces in my back pocket, including these Chicken Pesto Lasagna Roll-Ups. I wouldn’t exactly call this a fast weeknight dinner, but it can certainly be made easier by using store-bought sauce and pesto. Homemade is nice (and often better) but it’s all about doing what you can with the time you have.

Chicken Pesto Lasagna Roll-Ups

1 Tbsp butter
1 Tbsp flour
1 cup milk
1 cup shredded chicken
1 15 oz container of ricotta cheese
1/2 cup homemade or store-bought pesto sauce
6 lasagna noodles, cooked and drained
1 cup of your favorite chunky marinara sauce, divided
1/2 cup shredded mozzarella cheese, divided

Preheat oven to 375 degrees.

In a saucepan over medium heat, melt 1 tablespoon of butter. Add flour and whisk until smooth, about 1 minute. Stream in milk, whisking constantly. Add salt and pepper and cook until thickened, about 3-4 minutes. Add 1/4 cup of the white sauce to the bottom of an 8×8 pan.

In a medium size mixing bowl, stir together the chicken, ricotta, pesto 1/4 cup of mozzarella, salt and pepper, until combined. Spread ~1/3 cup of the ricotta mixture over each lasagna noodle. Roll up the noodles and place seam side down in the 8×8 pan. Top the lasagna rolls with the rest of the white sauce, a spoonful of red sauce and the rest of the mozzarella cheese.

Bake for 25-30 minutes, or until the cheese is bubbly.

Serve on a bed of red sauce with Parmesan cheese for garnish.

Source: Confections of a Foodie Bride, originally from Sargento