May 23, 2006
(non-GF): reduced-fat Cheese Nips, light Babybel cheese, ginger chews, dark chocolate Le Petit Ecolier cookies, mini chocolate wafer cookies
: chicken pasta with walnut pesto, steamed broccoli
I probably will be eating lunch out today, so I packed just this bento for my husband this morning. Can you tell he has a sweet tooth? ;)
I haven't had time to catch up with my comments/questions, but I will get to them soon -- promise! Can I say, by the way, how awesome it is to see so many bento bloggers lately? Click on my 'LJ Bento Bloggers' link to see the great lunches that everyone has been packing!
|CHICKEN PASTA WITH WALNUT PESTO
6 oz. bow-tie pasta (about 2 cups uncooked) -- Tinkyada and Bi-Aglut are great GF pastas
2 skinless, boneless chicken breasts, cut into bite-size chunks
1 cup grape tomatoes, halved
10 kalamata olives, pitted and chopped
1 cup basil leaves
1/2 cup parsley, leafless stem sections removed
1/4 cup walnuts, coarsely chopped and toasted
1 clove garlic
1-1/2 tbsp. extra-virgin olive oil
1 tbsp. white wine vinegar
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1 clove garlic
© Cooking Cute
- Cook pasta according to directions, but omit any salt and fat that the box says to add.
- Lightly season the chicken with salt and pepper, then saute quickly in a non-stick frying pan (or in a bit of EVOO in a normal pan).
- Combine the basil, parsley, walnuts, garlic, olive oil, vinegar, parmesan cheese, and salt in a food processor. Pulse until well-combined, scraping down the sides to ensure a smooth paste.
- When pasta is done, drain and place it in a large bowl. Add the tomatoes, chicken, and olives and toss to combine. Add the walnut pesto and mix well.