Did you think we at NNN had forsaken you on the most sacred of all holidays? Well, to be honest, we almost did. Between broken feet and bachelorette parties, green beer has been very low on the list of priorities today, and for that we are appropriately ashamed.
However, in the spirit of going green in the good way (you know, the way that doesn’t require you to start caring about the environment or driving around in a toy car and all that hippie nonsense), here is a recipe that is both simple and green. Jayne Thompson used to make this all the time when we were in middle school, and we would argue over LT’s lunch leftovers because this stuff is just as good cold as hot.
1 jar pesto sauce*
1 jar Italian dressing
2 lbs chicken breast, cut into 2-inch long strips
1 packages angel hair pasta (or any pasta of your choosing)
salt & pepper
- Marinate chicken breast in dressing overnight. (If you don’t have enough time for this step, just marinate as long as you can.)
- Saute chicken in the Italian dressing and drain. Set aside.
- Cook pasta according to package directions. Drain and add pesto, chicken, and salt and pepper to taste. Serve warm with salad and crusty bread.
(Or refrigerate overnight and pack some in your lunchbox. It’s even better the next day, and you will definitely be the envy of everyone in the caf. Salty goodness.)
*If you are a purist, do not fret – we have a great pesto recipe coming soon. Ina Garten represent!