You know those days when you’re running behind and have company coming for dinner?! Last week, my sister-in-law Deanne was visiting from out of town and I was late getting home and couldn’t find the recipe I had originally intended to make. I was feeling pressure because I was already behind and because I didn’t want to spend all evening cooking because I wanted to be able to visit with Deanne. She lives in B.C., so I don’t get to see her nearly as often as I’d like to and I didn’t want to waste the little time we had.
I took a quick inventory of what I had and then invented this chicken pesto pasta recipe and it turned out rather well. Many of the kids had seconds and thirds, which spells success in my books for any of our family meals!
Best of all, it didn’t take long to make so I was able to make the most of my visiting time with my lovely sister-in-law!
1 900g pack of spaghetti*
3 boneless, skinless chicken breasts, cubed
4 cloves of garlic, thinly sliced
1 – 218 ml jar of pesto
salt and pepper
1/2 cup baby tomatoes, halved
Cook spaghetti according to package directions. Meanwhile, heat 2 Tbsp. olive oil in a large skillet and cook cubed chicken on high until no longer pink and somewhat browned on the outside.
Turn heat down to medium and add the garlic slices, stirring constantly. Remove from heat. Add a few Tablespoons of the pesto sauce and stir to coat the chicken.
Drain the spaghetti when cooked and rinse under water. Add the cooked noodles to the skillet with the chicken. Add the rest of the jar of pesto, salt and pepper and toss. Stir in the baby tomatoes. You can also add a Tablespoon or two of additional olive oil at this point if you wish.
Top with Parmesan cheese and serve.
*This recipe is entirely gluten free as long as you use gluten free spaghetti noodles.
If you are looking for other easy meals that your whole family can enjoy, you may want to follow my Family Friendly Recipes board on Pinterest.