Welcome back to “3 easy meals, 1 grocery list!” In case you missed the list & first recipe, they’re right here. In honor of Works for Me Wednesday, I’m posting my personal favorite of the 3, Pesto Chicken Pasta with Carrots. The sweet carrots complement the herby-but-not-overwhelming pesto, & this dish actually reheats quite well for leftovers or for husbands who get home late from class. Because it has all 4 of the (antiquated) food groups in 1 dish, I don’t usually feel the need to prepare a side dish, but tend to pull out whatever bowl of fruit is in the fridge (usually grapes, knowing The Munchkin) to munch alongside.
(This serves about 4; amounts are approximate, so adjust as needed.)
- Thaw 3 chicken breast halves (or more if you want more chicken).
- Set some water to boil in a large pasta pot.
- Peel 4 carrots (The Munchkin loves carrots, so we make a lot, but you can use less if you want) & slice on the diagonal into approx. 1/3-inch slices.
- In a high-sided skillet or your go-to saute pan, melt 1 Tbsp. butter on medium heat. Add carrots.
- Hopefully your pasta water is boiling. Add half a pound (or box) of whole-grain or Smart Taste penne or rotini (it goes further than the regular stuff) to the water.
- Meanwhile, while carrots are softening (stir occasionally), trim fat off of chicken breasts & cut into 1-inch cubes. Add to pan.
- Continue sauteeing, stirring regularly, until chicken is done through. If carrots start burning, add a little more butter. If it looks like your chicken will be done before the pasta, turn down the heat.
- When pasta is nearly done, turn saute pan down to low & stir 1/8 to 1/4 cup prepared pesto (depending on how much your family likes pesto) into chicken mixture.
- Drain pasta; return to pot. Add 1 Tbsp. butter & a couple Tbsp. parmesan (to taste). Stir well until butter is melted.
- Add pesto mixture to pasta mixture. Enjoy!
Come back tomorrow for the final installment, Chicken Stuffing Bake!