Saturday night we had my husband’s sisters and one brother-in-law over for dinner. I knew we would be at the beach all day so in the morning I got up and made a huge tub of pesto with the garlic scapes I had from my vegetable delivery. In case you’re wondering, yes, I had to look up what garlic scapes were. Then, when we got home we tossed the warmed pesto with a heaping pot of angel hair, threw together a salad and had a lovely dinner.
Last night, after a crazy day (aren’t they all!) I REALLY didn’t feel like making a whole dinner. My kids opted for chopped up fruit and a bagel leftover from an afternoon playdate. (Bagels are rare around here so they tend to gorge when they get them.) I was going to call it a night but I had taken chicken out for garlic chicken and it was too thawed to re-freeze so I figured I’d quick cook it and leave it for another night.
The final product looked and smelled so delicious, I couldn’t resist it. So, I reheated the leftover pesto-pasta, threw together a mini-salad and plated the chicken breast on top. Oh. My. God. It was amazing and the whole thing too about 15 minutes. For real, not a television cooking show fifteen.
Sometimes, the craziest last minute dinners are the best. I woke up still dreaming of last night’s chicken!
- Salad:Red Russian Kale, Blueberries and Iberio cheese. Yum. Yum. Yum.
Ingredients
- 4-5 Boneless Chicken Breasts Very Thin
- 3 T Fresh Oregano
- 5 Leaves Fresh Basil
- 1 Clove Garlic
- 2-3 Tablespoons Course Salt
- Olive Oil
- parmesan cheese
