Chicken Pesto Pasta

Ingredients 5–6 sprigs fresh parsley
6–8 fresh basil leaves
1 (16-ounce) bag frozen cavatelli pasta
1 tablespoon garlic butter
1 tablespoon flour
2 tablespoons basil pesto
1/4 cup reduced-fat milk
1 (10-ounce) package refrigerated cooked chicken strips
1/4 cup crumbled Gorgonzola cheese 

Steps
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Rinse herbs and remove any tough stems; chop coarsely.
2. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
3. Drain pasta. Return empty saucepan to stove; reduce to medium. Place butter and flour in pan; cook 1 minute, stirring often. Stir in pesto, milk, and chicken; cook 1–2 minutes, stirring often, or until fully heated. Remove from heat; stir in pasta, herbs, and cheese. Serve.



(Recipe Courtesy Of Apron's Simple Meals)