By: The Working Girl’s Kitchen
I had a hankering for pesto. Realizing that fresh pesto doesn’t have a long shelf life, I made a pasta dish for lunches and a dinner that consisted of lemon-garlic chicken with pesto and sautéed spinach and mushrooms. This recipe makes enough for a few lunches, which eases my weekday lunch preparation duty. Also, as a good rule of thumb, we, generally, avoid pasta for dinner; we try to consume our higher carbs during the day, when we are more active.
- Bring a large pot of water to a boil. Add pasta and cook for 7 to 9 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken and pesto. Toss to coat evenly.
- 1 (16 ounce) package whole wheat pasta
- 1 teaspoon canola oil
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into bite-size pieces (free-range, certified organic)
- Crushed red pepper flakes to taste
- 1/2 cup pesto (BBD recipe attached to this link)