Pesto Macaroni With Shredded Chicken, Sauteed Green Beans and Sun-Dried Tomatoes

14 11 2013

My mother-in-law had an abundance of basil in her garden, and when summer came to an end she whipped up a huge batch of pesto and gave me a nice big mason jar’s worth! Her pesto was the inspiration for this quick dinner, and a reminder not to let summer’s fruitfulness go to waste! Dig out that pesto in the back of your fridge and whip up dinner…presto!

Pesto Macaroni With Shredded Chicken, Sauteed Green Beans and Sun-Dried Tomatoes

The following serves 2 with leftovers:

  • 1 lb of green beans, trimmed (asparagus would also be a delicious veggie to use here too!)
  • Olive oil
  • 1/4 box of whole wheat macaroni
  • Handful of sun-dried tomatoes, chopped
  • 1 rotisserie chicken, shredded
  • Salt and pepper
  • Basil pesto
  • Parmesan cheese, grated

Boil water, add salt and cook macaroni to al dente according to package instructions. Once done, reserve some of the cooking water and drain.

Heat a little olive oil in a large skillet over medium heat. Add green beans and cover. Saute green beans (covered which will also partially steam them) while the pasta cooks, tossing occasionally. Season lightly with salt and pepper.

Add pesto, cooked macaroni, shredded chicken and sun-dried tomatoes to the green beans and stir to combine. Add a little of the pasta cooking water to loosen up the pesto and turn into a sauce. As far as how much pesto to add, just eyeball it – you want all the ingredients coated.

Dish up, top with grated parm and enjoy!




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