So this is what I'm making for dinner tonight. And I felt the need to post about food since that's what I'm thinking about right now because I'm hungry but can't eat because I'm on a diet and have to wait until I have my next meal :(. Anyways...enough of my complaining. Here's the recipe!
1 lb of rigatoni (you can use whatever noodles you prefer but this is what I had on hand already)
1 cup of pasta water (once the pasta is done cooking, set aside 1 cup of the water it cooked in and there you have it! pasta water)
1 lb of boneless, skinless chicken breast
1 tbsp salt
1 tbsp pepper
1/4 cup extra virgin olive oil
1 jar of basil pesto (if you made your own...8 oz)
1. Preheat your oven to 400 degrees.
2. Season the chicken with salt and pepper. Place on baking sheet covered in foil or sprayed with PAM. Drizzle olive oil over the chicken.
3. Place in oven for 30 minutes. Once in oven, bring water to a boil for the pasta.
4. Add the noodles to the boiling water and cook "al dente" (chewy with a bite to it). Take 1 cup of pasta water and set it aside. Drain the noodles.
5. Add the noodles, pasta water, and pesto to a large bowl and toss.
6. Once the chicken is cooked through, slice it into strips and place it int he bowl with the pasta. Make sure the chicken is also covered with the pesto.
I love this with steamed veggies and salad! Make it vibrant and colorful. The more colorful it is, the healthier it is.
