yesterday, i asked marshall what he wanted for dinner last night and his reply was, “i want a casserole.” i love that guy. who says that? my husband, that’s who.
i wanted to use on-hand ingredients but i also wanted to come up with something new. this is what i had on-hand:
- chicken breasts
- spinach & artichoke hummus
- homemade pesto
- parmesan cheese
- greek yogurt
- various seasonings
i thought i could whip up some sort of garlic parmesan pesto chicken casserole. i know, what a long name, right?! i should work on shortening that. i stopped by the store on my way home from my niece’s soccer game (which was awesome, by the way, she is 4 years old and cute as a button) and i picked up the following:
- whole wheat farfalle (that is bow tie pasta, FYI)
- 6 oz jar of artichoke hearts
- one packet of simply organic pesto sauce
that is all i needed to create marshall’s requested casserole! i also snagged a small loaf of whole grain bread from the bakery to make some garlic bread.
garlic parmesan pesto chicken casserole
- 2 chicken breasts, diced
- salt, pepper, dried basil & dried oregano (to taste)
- ~2 cups roughly chopped broccoli, steamed
- 6 ounces chopped artichoke hearts
- 2 TB basil pesto, homemade or jarred
- 1/4 cup hummus (i used spinach artichoke sabra)
- 2 cloves of garlic
- 1/4 cup greek yogurt
- 1 packet pesto sauce (plus the 1/4 cup olive oil and 1/2 cup water needed to prepare)
- 1 cup grated parmesan cheese
- ~3 cups cooked pasta (any shape is fine, i used whole wheat farfalle)
put a pot of water on to boil. once boiling, cook pasta al dente and set aside.
dice chicken and season with salt, pepper, basil & oregano. cook in sauté pan.
once the chicken is cooked through, let it cool a bit. dice the cooled chicken up into very small pieces, as shown below.
dice the artichoke hearts and steam the broccoli.
add 2 TB pesto. mix well.
prepare the pesto sauce according to package.
when it is done, add your greek yogurt to the sauce.
add noodles, 1/2 cup of the parmesan, the pesto yogurt sauce, hummus and garlic to the bowl. mix well.
put mixture into a casserole dish.
top with remaining 1/2 cup parmesan cheese. cover with foil and bake at 350 degrees for about 30 minutes or until warmed through. for the last 5 minutes, take off the foil so the cheese can get golden brown.
this was really delicious! marshall liked it, too. sometimes i forget that you can use a starch other than rice in casseroles. noodles, potatoes and other grains work just as fabulously!
yeah, i have been eating cookies to feel better and i will be honest and say i haven’t worked out in a week. i have had some personal and emotional things going on in my world that aren’t blog-appropriate but they have led to day after day of non existent workouts and cookie baking and eating. hope to get back into the swing of things soon so i can ramble about some moves!
1. what foods do you think taste better the next day?
2. i need some inspiration and motivation.. what was your most recent workout?
xo. janetha g.