a balanced plate with room for dessert

Pesto Chicken Pasta

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It’s amazing how quickly time goes by. I create a to-do list almost daily with the intention of completing every.last.thing. on the list before I go to bed at night. I don’t think I have succeeded in doing so yet this semester. No matter how busy I am though, I still find the time to cook almost every single night. I’ve come to the conclusion that it’s not that I have too much to do, it’s that I just don’t want to do any of it. With graduation just a few months away, I’ve found it increasingly difficult to get my school work done. Senioritis much?

Pesto Chicken Pasta
serves 4 – 6

1 16 ounce package of pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup sun-dried tomatoes, rehydrated and cut into strips
1/2 cup pesto sauce

  1. Cook pasta according to direction. Drain and place back into pot.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Saute garlic until tender, 2 minutes, and then stir in chicken.
  3. Season with red pepper flakes and cook until chicken is golden brown and fully cooked.
  4. In the pasta pot, combine the chicken, sun-dried tomatoes and pesto with the pasta. Toss to coat evenly.
  5. Serve immediately.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

One thought on “Pesto Chicken Pasta

  1. Two words: Tator Tot Casserole.
    Do it!

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