Here’s the first of many (hopefully) 10 Minute Dinners I plan on featuring at my blog. I’m always into anything that is quick and easy and incorporates the ‘stuff’ I tend to have on hand in the fridge and pantry. *Full recipe at the end of the post.
Here we go! (We only have 10 minutes… get it together. Ha!)
Start by boiling the whole wheat rotini (or other pasta of your choosing). Also, add olive oil to a skillet and toss zucchini around for 1 min.
Toss in sliced (in my case, leftover) chicken breast. *You can use rotisserie chicken here too.
Add prepared pesto.
Toss in 1/2 of the parmesan cheese and stir well.
Strain your noodles out…
then dump them in the skillet with the sauce.
Stir it up!
Garnish each plate with additional parmesan and rush to photograph your dish while all sunlight evaporates out of your kitchen. (Sorry I swear this is prettier in person!)
Chicken Zucchini Pesto Pasta
1/2 lb Whole Wheat Rotini, cooked to package instructions ‘al dente’, or any other pasta (1/2 of a standard package)
2 tsp olive oil
2 small zucchini cut into 1.5 inch chunks
1-2 grilled chicken breasts, sliced
1/3 C prepared pesto
1 1/2 C chicken stock
1 C parmesan cheese, grated
In a stock pot boil pasta according to package instructions. Meanwhile, add 2 tsp olive oil to a large skillet. Add zucchini chunks and cook for 1 minute over medium heat. Add chicken, pesto, chicken stock and boil 1 minute. Add drained noodles, stir well. Add half of the grated parmesan. Toss and serve, garnish with additional parmesan.