Thursday, May 30, 2013

What's Cookin' Good Lookin'?? Chicken Pesto Pasta

So lately I've been doing a lot of Pinterest cooking, which is all fine and dandy (and let's face it...I freaking love it). But the other night I just didn't have it in me to scour the website looking for the easiest possible dinner, made with chicken (since that's what I had defrosted), to whip up last minute. So I resorted to one of our favorite meals that is easy and delicious.

I like to refer to this one as a 1-pan, 1-pot meal. Meaning exactly that. It's simple, quick and a crowd pleaser!

So without further ado, I give you my stupidly easy Chicken Pesto Pasta...

1 to 1.5 lbs boneless, skinless chicken breasts
1 container of Buitoni All Natural Pesto with Basil
*I use this when I feel like cheating and don't feel like making pesto from scratch...though pesto is pretty simple to make. I'll share that recipe eventually...
1 box of thin spaghetti
*I like Golden Grain Hidden Veggie thin spaghetti. I'm not a huge veggie eater (GASP! I know. It's terrible. I'm working on it.) but I love this pasta. You can't taste the veggies in it at all!
Shaved Parmesan
Shredded Asiago
Salt and Pepper
Optional: mini sweet peppers

Cut the chicken into bite-sized cubes, drizzle a little olive oil into a pan and toss the chicken in. Sprinkle salt and pepper to taste, and cook the chicken. Halfway through cooking the chicken, if you've opted to add the peppers, slice them thin and toss them into the pan. When the chicken is 3/4 cooked, add in the container of pesto and let the chicken cook the rest of the way through.

Cook pasta to al dente perfection and drain. Toss with a tiny bit of olive oil to prevent the pasta from sticking.

In a large serving bowl, top the pasta with the chicken (and peppers) and toss. Top with shaved Parmesan and a handful of Asiago and serve.

Delicioso! That's right.


Much love,

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