Time to table: Since the pesto was already made, this took 20 minutes
Modifications: We based this very very loosely on the above recipe, using a frozen bag of pesto we had. We pan fried the chicken, cut it up, drained a 14.5oz can of diced tomatoes and sauteed them for a bit in the same pan used for the chicken, and tossed it all together with the pasta and pesto. Annie’s portion used whole wheat macaroni because she messes around too much with spaghetti.
Servings: 2 adult servings, 1 toddler serving
Notes: This was cobbled together because we didn’t meal plan this week. It ended up working out great and was super easy!