So far my New Year resolution to make more homemade meals on the weekend is four for four. This weekend I looked to
realsimple.com for a dinner idea. I sent Arnauld the link (since he has taken to working on Saturdays...) and he quickly responded that he though it looked delicious. Luckily this was an easy dinner to prep and then throw together. I baked the chicken ahead of time and when Arnauld got home, we boiled pasta, threw the rest of the ingredients in the pot, and dinner was ready. This could easily become a quick week night meal.
Pesto Chicken Pasta
Ingredients
4 boneless skinless chicken thighs
salt and pepper
1 lb rigatoni
olive oil
1/2 cup kalamata olives, cut in half
1 cup mini mozzarella balls, halved
3/4 cup pesto
Method
Preheat oven to 400 degrees
1. Rub chicken with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 20-25 minutes or until cooked through. When cooked, use two forks to shred the chicken.
2. Cook pasta according to package directions. Drain and return to pot.
3. Stir in pesto, chicken, olives, and cheese.
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