Veggie pasta with grilled chicken and pesto

ate.2019.05.04.d.jpg

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.

ate.2019.05.04.c2.jpg

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.

ate.2019.05.04.c3.jpg

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