I was very excited to try my homemade pesto and of course, paired with pasta! I used whole grain noodles. I love whole grain - whether pasta, bread, cereal, etc. The "chewiness" that people frown upon is a small price to pay for healthier food. I am glad that more and more brands are branching out to the "whole grain avenue."
Make no mistake, though - there is a difference between whole grain, whole wheat, multi-grain, and other whatnots. And that is why it takes me about 15 minutes just to choose a loaf of bread in the grocery store.
Back to my recipe. I used my pesto recipe from here to sauce up my pasta. As for the chicken, those were leftovers from my Chicken Parmesan that I heated up and sliced to add some protein to the dish. Quick, easy, and yummy!
What you need:
2 portions (about 4 ounces) of uncooked whole grain spaghetti
3 tablespoons of basil pesto, divided
2 pieces Chicken Parmesan cutlets, sliced
sprig of basil leaves (for garnish)
What to do:
Cook pasta according to package directions. Drain.
Divide the pasta and place in two bowls. Mix in 1 1/2 tablespoons of pesto per bowl. Add sliced chicken pieces and garnish with basil leaves.
Tips, Tricks and Tweaks:
1. Add more (or less) pesto to your liking!
2. Leftover rotisserie chicken also works well with this recipe. Just make sure it is not BBQ flavored or something.
3. A sprinkle of parmesan cheese would add extra flavor to the dish.