I found a jar of pesto with quinoa at Trader Joe’s and have been keeping it in the pantry until just the right moment when I needed to quickly pull together a meal on a weeknight. I had to spend the evening cleaning my apartment (boringggg but enough procrastinating, already!) so I wanted a meal that was easy so as not to distract me from the task at hand.
I started by wrapping chicken tenders in prosciutto (this works just as well with chicken breasts – it’s just that I had the strips already sitting in my fridge) and laid them down in a baking dish. As long as I tell my manfriend there is prosciutto in something, he’ll eat it. Pour pesto all over the top of the chicken and bake at 400 for about 20-25 minutes. I served it over over Trader Joe’s lemon pepper pappardelle and topped with parm. If you don’t have lemon pasta, I recommend adding a little lemon to this dish. That’s all it takes to make people forget that the sauce came from a jar. Some lemon-y suggestions: toss the pasta with lemon oil or put a little lemon zest on top of the pesto before baking.