Usually, I love to cook. So does my husband. Recently I’ve found though, that making dinner is more of a chore than pleasure.
The only time I really enjoy cooking dinner is when Konrad and I are cooking together. Which is a total 180-change from our first few years of marriage.
Since we both loved cooking, we were also quite opinionated about how things should be done a certain way, which was usually not in sync with the other’s opinion. Needless to say, cooking together resulted in tension more often than not, and we had to agree on taking turns instead.
A few years later and a little more wisdom gained, I can totally relinquish my way of doing things, if it means that I get help in the kitchen.
It is probably because I am already cooking for work (aka this blog) and running after my 11-months-old all day long, that I am not looking forward to cooking supper anymore.
Once dinner time comes around – and Konrad is working late again – I just want something that’s quick and easy.
On those days recipes like this Pesto Chicken Pasta are a major win in my books.
In just 20 minutes I can have a fairly balanced meal with carbs, protein and greens on the table. The greens come from my homemade pesto which is made from spinach.
For even better balance, definitely add a salad or other veggies on the side if you have the time.
Also give this gluten-free version a try that is made with chickpea pasta!
- 8 ounces dry pasta* (I used fusilli)
- 1 chicken breast, cut into thin strips
- salt + pepper
- 1 tablespoon olive oil
- ¼ cup pesto
- chopped almonds and feta crumbles for garnish
- Bring a pot of water to a boil, add dry pasta and cook until al dente.
- Cut chicken breast into small strips. Season with salt and pepper.
- Heat olive oil in a skillet, add chicken strips and sear until fully cooked.
- Add ¼ cup of the pasta water to the skillet with the chicken. Drain pasta, then add to chicken together with pesto and stir everything until fully combined.
- Serve hot and garnish with chopped almonds and feta crumbles.