Ingredients
- 1 large or two small chicken breasts, or 2 boneless chicken thighs
- 1 jar pesto sauce
- ½ package pasta noodles – for a gluten free option, consider Pad Thai or other rice noodles
- Black pepper to taste
- Garlic powder to taste
- Parmesan cheese (if desired)
Equipment Needed
- Cutting board & knife
- Medium pot
- Medium sauce pan
- Stove
Directions
- In one pot, prepare pasta noodles as instructed.
- Slice up the chicken into small pieces. Season with black pepper and garlic.
- Lay chicken on medium sauce pan and cook through. Drain chicken, if there is juice in the pan, then turn to low and add pesto sauce.
- Drain the pasta once cooked and add to pan with the cooked chicken and pesto.
- Once mixed, it is ready to serve. Top with a sprinkle of parmesan cheese, if desired.
This recipe was submitted by Christina Everson as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge.
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