LogFAQs > #979256530

Normally, my lunch meal prep is an Italian sausage pasta tomato bell pepper onion thingie that I saw in a YT video some time back. I decided to change things up a little and came up with this pesto pasta:

- cubed boneless skinless chicken thighs (seasoning: lemon pepper, mushroom powder, onion power, cayenne, red pepper flakes, chicken bullion powder, black pepper, Italian seasoning), seared and baked

- 1 green/red bell pepper (green bell pepper almost ruined it. Never again)

- grape tomatoes, quartered (gonna use cherry tomatoes next time)

- 3 grated garlic cloves

- approximately 3 tbsp of jarred pesto (DO NOT USE LA MOLISANNA BRAND. Their dried pastas are great, but this pesto is subpar)

- 1 white onion, minced

- approximately half a large wedge of parmesean cheese

- pasta water

- chicken resting juices

Made a creamy sauce that stuck to the noodles, and I believe that it will reheat well. Still want to find a way to make more of a sauce, so I intend to experiment more next time. I also gotta sear at a lower temp, as I almost completely burned my fond. Almost ruined it.

https://imgur.com/gallery/z2EEUiY