Grandmother’s noodles, long thin strands of vermicelli, corkscrew rotini, elbows smothered in cheese – pasta comes in so many beautiful shapes and sizes and each is as versatile as the next.
Whether you’re counting carbs or not, there’s no denying that pasta is an all-time favorite around the globe. From classic spaghetti and meatballs to pad thai there are many cultures that make use of humble pastas to create unforgettable and satisfying meals.
My own use ranges from the very basic tossed with olive oil and sprinkled with Parmesan cheese to a more intense preparation like pierogies. No matter what, I love pasta not only for its range of uses, but the fact that it’s so quick to cook.
Many nights I’ve tossed a pound of cooked pasta with a vegetable or two and a jar of prepared sauce and called it dinner – and wasn’t once questioned about it. Sometimes I would add meat or poultry. The kids love the various shapes and sizes and never tire of it.
This is what we had for dinner tonight and below the recipe is a link to the ‘pasta’ listing here at Half Hour Meals, which is filled with new and delicious ideas you won’t want to miss.
Creamy Pesto and Chicken Pasta
Serves 4
Ready In: 15 minutes (depending on pasta choice)
1 pound boneless skinless chicken breast cut into chunks
1/2 pound pasta
1/2 cup pesto sauce
1/2 cup light cream
salt and pepper to taste
Set water to boil for pasta and coook chicken in a small skillet just until no longer pink. Set aside.
Cook pasta to desired doneness and drain well. Put back into pot and add chicken.
Stir together pesto and cream and toss with pasta and chicken.