You may have noticed that I have a few pasta dishes in this blog. That’s because they are inherently easy to make and can be dressed up in so many different ways. Pesto is one of the sauces (condiment?) that I usually always have in my fridge. It keeps for a really long time and only ever requires a small amount in recipes.
This is a fairly light dish, and the lemon – pesto combination really adds a refreshing feel for every bite. As with a lot of my recipes I always say that it’s easy to make. This recipe is no exception, especially if you make it with left over chicken.
The sauce can be made in the time it takes to make the pasta, making this recipe a no brainer for any weary chef trying to quell the hungry mobs of their home.
Additional veggies can also be simply added. Some favourites that I have used in the past are carrots, brocolli, beans, or an assortment of bell peppers.
* Recipe feeds 2 people.
What you need:
- 1/2 onion – diced
- 1 zucchini – sliced.
- 2 chicken thighs cooked
- 2 cups pasta
- 1 lemon – zested
- 1/2 lemon – juice
- 2 tbsp pesto
- Parmesan – to taste
What you need to do:
Cook pasta until aldente.
Shred cooked chicken
In pan, sautee onions until translucent. Add zucchini and cook for an additional 2-3 minutes. Or until desired tenderness is achieved. Add Lemon zest, lemon juice and pesto and stir until well combined.
Add pasta and Chicken to sauce. Stir until evenly combined.
Serve into bowls and add Parmesan to taste.