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May 23, 2006
Hubby bento

[big bento with chicken pasta salad and tier of snacks]

Top (non-GF): reduced-fat Cheese Nips, light Babybel cheese, ginger chews, dark chocolate Le Petit Ecolier cookies, mini chocolate wafer cookies
Bottom: 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!

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
  1. Cook pasta according to directions, but omit any salt and fat that the box says to add.
  2. 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).
  3. 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.
  4. 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.
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