This is a Kate original.

Ingredients:

1 rotisserie chicken

1 cup baby carrots, sliced lengthways

1 cup zucchini, sliced in circles

1 small can mushrooms

1 box whole wheat spaghetti

1 jar pesto (I like Classico)

olive oil for cooking

mozzarella cheese

How I made it:

Put the water on to boil.  Add 1/2 the box of pasta to boiling water, cook according to box. 

Heat 2-3 tbs olive oil in a non-stick pan. Add vegetables and cook over medium high heat, stirring occasionally.  Cook through until hot, but not browned. 

While pasta and vegetables cook, take chicken from the bone.  Discard skin and fat, tearing or cutting chicken into bite sized pieces.  Add chicken to vegetables and continue to cook until everything is hot. 

Strain pasta.  In a large casserole dish, toss pasta with 1/2 the jar of pesto.  Add vegetables and chicken, plus 2-3 more tablespoons of pesto.  Toss until well mixed.  Add 1/3 cup shredded or diced mozzarella.  Let sit until mozzarella is melted.

Serve with whole wheat bread.  Serves six.

The results:

My new-parent friends gave it rave reviews, though they have been so focused on Baby that they’ve either forgotten to eat or forgotten what they’ve eaten, so this may not be much of an endorsement.  That’s why there’s no picture — the plates were clean before I could get my camera.  It’s a relatively healthy dinner, given the high fiber, good fats, and low cholesterol.

For next time:

A nice pinot gris, maybe.

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