In keeping with my keeping it real policy, this recipe is not all that technical. But, it does give you two ways to eat some really yummy chicken!
What you’ll need:
2 tubs of Pesto With Basil (I think its Bertolli) available in your food store with the pasta in the refrigerated section. Or you can make it yourself using 2 Kerr seasoning packages if you’re feeling flashy.
2 lbs of boneless chicken breasts
1 box of rice pilaf
1 bag frozen veggies of your choosing
1 box of pasta. I chose rigatoni. Go nutso with whatever style frosts your cookies.
1 bottle of Lowry’s Lemon Pepper marinade.
Here’s what I Did:
The first day, I defrosted the chicken, stabbed it a bunch of times with a fork (great stress reliever btw), put it in a container and squirted the entire bottle of marinade all over them. I left them in the fridge for the day, turning them or shaking the container whenever I opened the fridge for a drink.
That night I grilled the chicken. All of it. I used a George Foreman Grill. You can go all the way and grill outside if you like, but it’s winter and it was wet out there. Too freezy for this Chickie since my 2 yr old follows me everywhere and I generally am carrying my newborn.
I followed the directions on the box of Rice Pilaf (I used Near East brand because I like it best.), and the directions on the bag of veggies.
Then I served the three items to my family. Wha’la! Dinner!
The next night, I minced the leftover chicken and mixed it with the two tubs of Pesto with Basil. Then I prepared and mixed in the box of pasta. I served it in a single bowl. I just realized that this meal didn’t include a veggie on the plate. We had salad in the fridge if the mood struck. It didn’t for any of us that I remember. This one was so yummy that Hubs and I argued about who got the ends of the leftovers, so pack yours as lunch for work the next day or you may lose out!
