Wednesday, September 28, 2011

Penne with Zucchini, Pesto, and Chicken

Today is already shaping up to be one of those days...  I figured it's time to take a little break, and update my blog.  Preferably with something simple... a post that is largely completed.  Luckily, this Penne with Zucchini, Pesto, and Chicken fit the bill.  I hope you all enjoy this one as much as Sean and I did, especially on this rainy, dreary day (but really I hope that the weather is better wherever you are!).

Adapted ever so slightly from Kalyn's Kitchen.

You'll need:

1 box short cut pasta
salt, for seasoning pasta water
2-3 zucchinis, cut into half moon shapes (2 if medium, 3 if small)
2 cloves garlic, minced
1 tbs olive oil
salt and pepper, for seasoning zucchini
basil pesto, 2/3 cup or to taste
1/2 cup pasta cooking water
2 small chicken breasts, cooked and shredded

Put a pot of salted water on the stove to boil.  While waiting for it to come up to a boil, heat 1 tbs of olive oil in a big pan, add the garlic, and satuee for approximately a minute.  Once the garlic is fragrant, add the zucchini and season with salt and pepper. 

The pasta water should probably be boiling by now so add your pasta to the pot.  When your zucchini is crisp-tender, add the pesto and gently combine.  Once your pasta is done, scoop out ~1/2 cup of the pasta water and set it aside.  Then you can go ahead and drain your pasta and add it to the zucchini on your stove.  Mix everythig up, and add as much reserved pasta water as you need to get the mixture combined nicely. 

I threw some cooked shredded chicken in there, too right at the end.  This dish held up pretty well for 2-3 days in the fridge, but is really best when eaten right after preparing it.  You could add your own twist, too, if you'd like.  I bet it would be good with any kind of pesto, and would probably be pretty great with some grilled shrimp thrown in, too.  Enjoy! =)

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