Wednesday, July 20, 2011

Pantry Pasta

The name, Pantry Pasta came to mind because I work at one of our satellite offices on Wednesdays. It's a long drive home. And by the time I get home the last thing I want to do is cook a big meal. I'd much rather have a nice big glass of my favorite wine, and a bag of popcorn. ..............OK, getting past that , I have a husband who likes a nice meal in the evening. So my wine and popcorn takes a back seat, and I have to cook something nice.
Humm, going through the pantry, and freezer, I pull out 5-6 thin boneless skinless chicken breasts, and thaw them out. Then a can of cut tomatoes, and a jar of pesto sauce.
Here goes, I'm winging it now............

5-6 Skinless boneless Chicken breasts thawed
1 can of petite chopped tomatoes
1 T of jarred minced garlic
1/4 cup red wine ( no not for drinking silly)
1 jar of pesto sauce
1 box of pasta, tonight I used Mini Farfaalle ( cooked)
1/2 cup shredded Parmesan cheese
1/2 cup cheddar cheese, (that's what I had on hand)

Cut chicken into cubes and saute in olive oil and garlic,( don't over cook, you will be cooking it longer with the additions)
Add the tomatoes and wine and half the jar of pesto, let simmer on a low heat while the pasta is cooking .
Once pasta is done, drain and add to chicken, then add the cheeses and a heaping tablespoon of the pesto sauce. Toss until all pasta is coated, then add the cheese's toss and serve on a plate with a piece of crusty bread and a big glass of red wine.
My husband said it was really good! ( and he says he does not like basil, lol silly man) And for a quick weeknight meal, it was pretty good. It's very full of flavors, the pesto really makes it.   
We had left over Summer Orange Cake from the weekend, and it was a perfect dessert tonight.

*******Best part is there are left overs, so there is lunch for both of us tomorrow! ***********

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