If you have ever met my husband and I, you would know that we are kind of an odd couple – he’s tall, I’m short, he served in the military while I served in the Peace Corps. This extended into food – I was the foodie and cook and he was the one that really didn’t care so long as his stomach stopped growling.
One evening, not long after we got married, I was working late and asked him if he could fix dinner – chicken with pesto pasta. He was a little nervous, but had watched me cook it before and said “Sure thing! But I’m not taking responsibility on how it comes out”. I told him I’m sure it would be great. I gave him directions over the phone and by the time I got home, dinner was cooked and looked wonderful. He was beaming with how well he did and I was so excited for him.
Today, my husband knows his way around the kitchen really well and even likes to help me fix dinner! We go back and forth though if it was this dish or me putting blind faith in him that boosted his cooking confidence (I say the meal!).
- 1 lb rotini pasta
- 1 lb boneless skinless chicken breast
- 1 pint cherry tomatoes, halved
- 1 to 1 1/2 cups of pesto
- In a large pot, put in enough water to fully cover all the pasta.
- Add in salt so that the water tastes like the ocean.
- Bring the water to a boil and boil the pasta for 10-12 minutes or until the pasta is al dente (soft but not soggy).
- Meanwhile, season the chicken breasts with salt and pepper. Grill them until done – about 10 minutes.
- When pasta is done cooking, drain and place pasta back in the large pot or a bowl.
- Add pesto and thoroughly coat the pasta.
- When chicken is done, cube chicken into bite sized pieces.
- Add chicken and tomato halves to the pasta and mix throughout the pasta.