Warning: this recipe is for multi-taskers! Also, this is a great way to use up some delicious canned goods or Italian ingredients in a jar that are pre-marinated.
The Chicken
1 chicken breast
1 garlic clove
herbes de provence
light olive oil
sea salt
Cut the chicken into 1/2 inch strips. In a pan, heat 2 tbsp of olive oil on low-med heat. While the oil heats up, use a garlic press for your garlic clove and add garlic to the oil. Turn up the heat and cook chicken for 7 minutes, about 3.5 minutes each side. Toss in salt and herbs to taste. Drain the excess oil and set chicken aside.
Post-cooking
The Pesto
10 kalamata olives
1 full roasted red pepper
10 sun-dried tomatoes in oil
2 marinated artichoke hearts
5 marinated mushrooms (Trader Joe's- with vinegar)
2 garlic cloves
extra virgin olive oil
sea salt
pepper
Add all ingredients into a food processor. The pesto should be nice and thick so it coats your chicken and pasta nicely. Set this aside, as you will get to this later.
Post-food processor
The Pasta
Add salt to a couple cups of water. Bring water to a boil and add half a box of pasta. I used Barilla mini penne. They took around 8 minutes to cook- definitely make sure your pasta is "al dente" because it makes it easier to digest and is absolutely delicious. Strain the pasta and set aside in a bowl.
Heat your pesto in the pot used for pasta. Add chicken and pasta. Serve with parmesan cheese. Enjoy!
The final product!
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