Easy Sundried Tomato Pesto Pasta with Chicken

I recently found this Sundried Tomato Pesto at the store.  I thought I would give it a try.  It sounded like a nice departure from the typical spaghetti dinner.

Here are the Ingredients:

- 1 jar of sundried tomato pesto

- Penne pasta (or your favorite shape)

- splash of olive oil

- 1/2 lb. of ground chicken (or turkey)

- frozen peas, cooked

- sprig of thyme (I used mine from the pot on my kitchen counter)

Cook pasta per package directions.  Drain and mix in 2/3 of the jar of Sundried tomato pesto.  Adjust with quantity of pasta.  Add splash of olive oil to help blend ingredients.  Add ground chicken and cooked peas.  Stir altogether, top with sprig of thyme for garnish and serve immediately.  

I made this a second time and substituted the ground chicken for tuna.  It was okay, but I prefer the ground chicken.

This was great for a weeknight meal, with ingredients you can easily have on hand.

I would love to hear if you try it, and know what you think.  What is your favorite meal to make on a weeknight?

Roasted Garlic Cauliflower - Easy Recipe

Need a new healthy side dish for dinner?  Try this easy, and healthy dish.  Even the kids will like it!

Quick and Easy Dish

Roasted Garlic Cauliflower

Prep Time: 15 minutes Cook Time: 25 minutes

6 servings

     2 tbl minced garlic

     3 tbl olive oil

     1 large head cauliflower, separated into florets

     1/3 cup grated Parmesan cheese

     salt and pepper

     1 tbl chopped fresh parsley

- Preheat oven to 450 degrees. 

- Grease large casserole dish.

- Place olive oil and garlic in a large resealable bag.

- Add cauliflower and shake to mix.

- Pour into prepared casserole dish. 

- Season with salt and pepper.

- Bake for 25 minutes.  Stirring half way through.

- Top with Parmesan cheese and parsley.

- Broil for 3-5 minutes until golden brown.

118 calories, 8.2 grams of fat, 4 mg cholesterol

 

*My tips: If you use a smaller head of cauliflower, reduce the amount of garlic and Parmesan cheese.  It can be overwhelming.  Cook for the full amount of time for best texture of cauliflower.*

 

Disclosure: I pulled this recipe on-line but did not record the author.  Thank you for the great recipe.  The pictures are mine.