Thursday, January 13, 2011

Lazy Sunday: How to use the Pesto Chicken leftovers

Last Sunday was a successful day of rest for me. After this week, I needed it.

This is what I've done every day for six days, besides working and all the other normal stuff.


No, I don't look like any of those people. But it is a hard workout. After six days of it, I definitely needed a rest. So this was my Sunday.


A dog walk:

OK, so it didn't snow until Monday, but I did walk the Dinky Sunday, too.

A few episodes of Julia Child's first cooking show:



A very short shopping trip:

Insanity wore out my trainers, y'all!

Some blogging:




Some reading by the fire:

Some Skype time with my little brother:



Holla!

And of course, dinner.

Remember the Roasted Pesto chicken we made late last week?


We had enough left over for a second take. Time for a pasta dish!

Boil a half pound of elbow macaroni, drain it and set it aside.

If you're lucky, have your Pootie read to you while you cook.

Dinky is NOT helping.

Dice an onion and about 3 cloves of garlic and sauté that in about a tablespoon of olive oil for 3 - 4 minutes. Add a can of diced tomatoes and half a cup of pesto sauce.


Add 4 oz. of goat cheese and 1 1/2 cups of leftover pesto chicken, diced. Or shredded. I just kind of pulled it apart with my hands. Add about 1/4 cup of cream or milk. Stir it all together, then dump the pasta in.


Mix it well and put it in a large casserole. Top it with 1/2 cup grated parmesan cheese.


Bake it at 350F for about 15 - 20 minutes, until the cheese on top is browned.


Serve with a green salad. I made one with oranges and a blood orange vinaigrette that Pootie liked.


What a wonderful Sunday. I could use another two of those in a row.


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