Veggie pasta with grilled chicken and pesto


That was good! It's just Birds Eye zucchin and lentil pasta with 2.1 oz. grilled chicken and garlic scape pesto, all previously frozen.


I used 90 grams of frozen penne and a few of the other frozen nuggets, which I think are just ice to moisten the pasta and possibly some of the olive oil.


Cook the pasta for about 7 minutes total. If it gets too dry, add some olive oil. I could have added a little more at the end.

Add the diced, defrosted chicken with about 4 minutes left, and the pesto in the last minute.

About this Entry

This page contains a single entry by Rick Kasguma published on May 4, 2019 5:51 PM.

What I ate: May 3, 2019 was the previous entry in this blog.

What I ate: May 4, 2019 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives