FEEDS: 4-5

WHAT YOUíLL NEED:

• 3 fresh, boneless, skinless chicken breasts
• 1 T. olive oil
• seasoned salt and pepper
• 1 C. Presto Pesto, from the Food Guy file under SALADS
• 1 lb. pasta, your choice of shape
• 1 tomato, diced
• 1-2 t. balsamic vinegar or Italian dressing

LET'S COOK

Trim and then slice the chicken breasts into bite size pieces. Toss in a bowl with the olive oil and a pinch of salt and pepper. Put a pot of salted water on the stove and bring to a boil.

Dice the tomato into small pieces and toss with either the balsamic vinegar or Italian dressing and simply set aside. Now drop the pasta in the pot of boiling water, stir and cook.

Heat a saute pan over a medium high burner. When the pan is hot, drop in the chicken and stir it around. When the chicken is just cooked, stir in the pesto, turn down the burner to the lowest setting and allow to simmer for one minute and then turn the burner off.

When the pasta is el dente, drain it and then combine it with the chicken and pesto. Simmer for a minute so the flavors can do their thing.

When it’s time to serve, create a nest with the cooked pasta on a plate, then spoon some chicken in the center of it all. Ring the plate with some of the diced tomatoes and serve.

MORE IDEAS:

You might try this recipe using a like amount of pork tenderloin in place of the chicken.