Wednesday, October 15, 2014
Quick Weeknight Dinner: Rotini Pasta with Pesto & Chicken
1/2 box of gluten free rotini - Let water,1 1/2 cup of broth, dash of salt and olive oil to boil and add rotini for approximately 9 minutes
4 thin sliced chicken tenderloins chopped length-wise
Use good olive oil and cook your chicken in 2 tbs of the sun-dried tomato pesto (here is a recipe in case you don't have a Dean and Deluca store nearby) and one 1 tbs of regular pesto.
Add salt and pepper to taste
Once the pasta is done, add it into the chicken mixture. Add 4 tbs of the pesto (mix and match) and mix. Top it off with some smoked mozzarella or shredded mozzarella.