Wednesday, August 27, 2008

What's for Dinner

Wanting a light, easy, and tasty supper, I wandered out to the garden while the kids were napping to see what I could find. Zucchini in ABUNDANCE, that's a given. A few scrabbly Spinach plants that haven't yet given up, and that towering row of Dill. Hm. I think I have it!

Rotini with Chicken, Zucchini and Spinach Dill Pesto

1 package rotini (my favorite store variety is Barilla PLUS)
large handful of spinach leaves, about 2 cups
1 head of dill flowers or seed pods (mine are half spent)
large handful of grated parmesan cheese
salt and pepper to taste
olive oil
1 small-ish medium zucchini
2 grilled chicken breasts, very lightly seasoned

Cook rotini according to package directions until slightly al dente. Set aside about a cup of the starchy liquid. Drain, then return to the pot.

Meanwhile, place spinach, dill, parmesan, salt and pepper into the bowl of a food processor. Pulse until combined and condensed down to a fine chop. Drizzle in some olive oil while continuing to process, until the pesto comes together to form a creamy spread-like consistency. Set aside.

Chop chicken breasts into coarse, bite-sized pieces.
Slice zucchini into thin rounds.

Toss zucchini and chicken with hot pasta. Add starchy liquid to pesto, then pour over pasta mixture. Gently stir until pasta, chicken and zucchini pieces are coated with the pesto mixture.


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