Today's dinner was inspired by some pesto chicken I got from church. It came from Trader Joe's and I had never tried it before. You can make your own pesto chicken by marinating chicken breasts or thighs in basil, garlic, and ghee(or olive oil), salt, and pepper. This recipe was like an explosion of flavor in my mouth. There's so much flavor! I didn't want dinner to end!!! Here it is:
Pesto Chicken and Mixed Veggie Pasta
by Sarah Outlaw
(Use organic ingredients whenever possible)
3-4 Chicken Thighs or Breasts Marinated in Pesto Sauce
1 Large Clove Garlic or 4 Small Cloves
1 Green Bell Pepper
1 Small Jalapeno Pepper
1 Small Eggplant
1 Patty Pan Squash
1 Handful Fresh Basil (chopped)
1 Handful Fresh Parsley (chopped)
1 Package Whole Wheat Spaghetti or Gluten Free Option Cooked as Directed
Tip: Salt and Pepper after each addition.
Chop vegetables so they are cubed and somewhat uniform in size.
Place peppers, onions, shallot, and garlic in a bowl. Place squash and eggplant in a separate bowl.
Coat saute pan with Ghee and cook chicken until almost cooked through. Remove from pan and slice chicken.
Saute pepper mixture and add squash mixture. Cook until slightly soft. Add chicken and cook through. Add tomatoes and herbs.
I added a ladle-full of stock that I had on-hand for some extra liquid but you can add some of the pasta water.
Serve with grated cheese.
~This is an original recipe. Please do not repost without giving proper credit. Thank you.