If you're like me, sometimes you like spending time preparing a thoughtful dinner. And sometimes life is such a whirlwind, you're challenged to get anything on the table before everyone gives up and eats cheese and crackers.
This recipe is so simple, it's barely a recipe at all. When I say you can have dinner on the table in fifteen minutes, I mean it - start the countdown when you put the pasta water on the boil. If you don't have leftover cooked chicken in the fridge, it'll take a little longer, but if you cut the breasts in quarters and cook them while the pasta is cooking, it won't be much longer. And you can save the cheese and crackers for another occasion.
Fusilli with chicken, pesto and sun-dried tomatoes
2 boneless skinless chicken breasts, cooked and cubed
1 1/2 cups dry fusilli (if you’re using a larger pasta, you’ll need more)
1/3 cup basil pesto
6 Tbsp diced oil-packed, sun-dried tomatoes, drained
salt and pepper
Bring a pot of boiling water to a boil, and cook the fusilli for 8 minutes or according to package directions. Drain.
Add cubed chicken, pesto and sun-dried tomatoes. Stir and serve. Can be served warm or at room temperature.
Season to taste.