This dish of pasta and chicken is another one of those dishes where the food is made fast. It’s easy to put together on a weeknight or anytime you like.
I’ve always been an advocate for making certain homemade sauces and condiments, especially when the main ingredients are bountiful. Tomatoes preserved in any form – dried, confit, roasted, sauce (bottled or jarred) – are great for multiple uses. Fresh herb sauces such as basil pesto, can be used as a condiment, dressing or marinade. With preserves and sauces like these, putting together a meal is not only quick, it’s easy, much like today’s dish of pasta with marinara and pan-seared chicken breasts with basil pesto.
