a little recipe.

{photo by Paige Knudsen of Simple Thoughts}

I'm short on brainpower this morning, but I wanted to share this recipe, first published by Paige Knudsen of Simple Thoughts (a blog I happen to really love). Jordan and I had it last night, and it's honestly one of my most favorite meals I've ever made: so simple and light tasting; it reminded me of our trip to Italy -- now six years ago (yikes!). Like Paige, we grilled our chicken last week, so this meal was super quick; we put it together in about 15 to 30 minutes, and it was YUM. 

Grilled Chicken, Zucchini, and Pesto

- Marinate chicken breasts (we used these thin sliced ones that Jordan likes better for grilling purposes) with lemon juice, extra virgin olive oil, garlic powder (we used garlic salt), paprika, salt, and pepper
- Grill chicken (this can be done in advance; we used leftovers from a previous recipe)
- Prepare angel hair pasta as instructed
- Dice grilled chicken
- Toss chicken in pan of olive oil
- Add chopped zucchini (we used one)
- Cook until soft
- Add pasta, 1/2 cup of pesto, fresh Parmesan, fresh basil, and cherry tomatoes (ours were from my dad's garden... delicious!)

Paige probably explains it all a little better than I do, but you get the idea. This wasn't a recipe with a lot of measurements, but what do you know? It turned out to be really wonderful. It might just be the perfect weeknight meal for summertime. (Bonus: It feels like you're eating something super healthy and good for you. But, in Jordan's words, it tastes better than Whataburger. I'd call that success.)

Enjoy!