Last week I told you about this basil pesto that I am currently obsessed with, I know you all went and whipped some up and loved it, so now I am going to give you a quick way to use up any leftovers you have the next time you make it. I threw this together (I know it’s nothing revolutionary), a couple nights after I made my last batch of pesto and I loved it. Since you blanch the basil before you make the pesto it stays nice and green so you can keep it in the fridge for days and get multiple meals out of it. I also made these amazing Turkey Pesto Paninis using the left over french bread and pesto and it was amazing. So amazing I ate it right up before I could snap a picture, but I highly recommend it! What’s your favorite leftover transformation meal??

Basil Pesto & Chicken Pasta

Basil Pesto & Chicken Pasta  (Print Me)

~ 1/2 cup basil pesto
1 pound pasta
3-4 skinless, boneless chicken breasts
Olive Oil
Salt & Pepper
Garlic powder
Onion powder
Parmesan reggiano/parmesan cheese

Start by cooking your pasta following package instructions until al dente. Meanwhile, heat olive oil in pan over medium high heat. Season your chicken breasts with salt and pepper then lightly sprinkle both sides with remaining seasoning. Cook in heated pan until lightly browned and juices run clear (~10 minutes). Let chicken rest while you combine pasta and basil pesto (if the pesto is too thick to coat the pasta slowly add some olive oil until evenly coated). Slice chicken and serve atop pasta and sprinkle with cheese.

Source: Pesto from All Recipes the rest from Yours Truly

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