Happy HUMP DAY, Happy Wednesday, Happy Miércoles, Happy 星期三! Happy I hope this blog finds you when you read it.
Its’ that time again, to play “What’s For Dinner?…” where you stare at your pantry and then your refrigerator over and over and over again hoping something is just going to pop out and say “Me Me Make Me!”
Well, I’m here to help, and this is another one sheet wonder. I love this sheet! I cooked both my lovely veggies and chicken breast in a sheet pan wrapped in foil. It makes it so easy and then I made a simple pesto from basil and spinach, boiled some rigatoni and BAM!
I hope you have a great new day tomorrow, thanks as always for reading and for playing our favorite game, “What’s for Dinner?” Your lovely parting gift will be the smile on your face after you eat this lovely meal that is very fast and very tasty.
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cups multi-color cherry or grape tomatoes
- 3/4 teaspoon garlic salt, divided
- 4 small chicken breasts, boneless and skinless
- 1 teaspoon Italian herb seasoning blend, divided
INGREDIENTS FOR RIGATONI PESTO
- 1 (9-ounce) package rigatoni or whatever pasta you prefer
- 3 cups fresh basil leaves
- 1 tablespoon of olive oil
- 1 garlic clove
- 1/4 cup half-and-half
- 3 tablespoons roasted nuts, could be walnuts, macadamia, or pine
- 3 tablespoons grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400°F. Line a baking sheet with foil. Place balsamic vinegar and oil on baking sheet, add tomatoes and toss to coat. Place to one side of the baking sheet and sprinkle with 1/4 teaspoon garlic salt.
- Season chicken with remaining garlic salt and Italian seasoning. Place on baking sheet next to tomatoes. Roast 30 minutes or until chicken is cooked through.
- While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.