Chicken Thigh and Pesto Pasta Dinner

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Roma tomato
  4 unit
• Tuscan Heat Spice
  2 tbsp
• arugula
  2 oz
• butter
  2 tbsp
• cavatappi pasta
  12 oz
• chicken thighs
  3 lb
• demi-baguette
  4 unit
• lemon
  2 unit
• olive oil
  2.667 tbsp
• paper towel
• pepper
• pesto
  8 oz
• salt
• sour cream
  4 tbsp

🍳 Cookware

• large pot
• large pan
• large bowl
• toaster

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil in a large pot . Dice one Roma tomato . Zest 1 tsp zest from lemon , then cut into quarters. Pat chicken thighs dry with paper towel . Season with salt , pepper , and Tuscan Heat Spice . Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup cooking water, then drain.

   Roma tomato: 4 unit, lemon: 2 unit, chicken thighs: 3 lb, paper towel, salt, pepper, Tuscan Heat Spice: 2 tbsp, cavatappi pasta: 12 oz
2. 

   2

   Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 4-5 minutes per side. (TIP: Work in batches if you can’t fit all the chicken comfortably.) Remove from pan and set aside to rest. Cut chicken into 1-inch pieces once cool enough to handle.

   olive oil: 2.667 tbsp
3. 

   3

   Heat another drizzle of olive oil in same pan over medium heat. Add diced tomato. Cook, tossing, until slightly softened, 1-2 minutes. Season with salt and pepper. Add cavatappi, 1 TBSP butter , and ¾ of the pesto and toss to combine. Stir in lemon zest and half the Parmesan cheese . Season with salt and pepper.

   butter: 2 tbsp, pesto: 8 oz, Parmesan cheese: ½ cup
4. 

   4

   Stir half the chicken into pan with pasta. Remove from heat and stir in a squeeze or two of lemon. (TIP: If mixture seems dry, add a bit of pasta cooking water.) Let pasta cool slightly, then stir in ⅔ of the arugula . Divide between plates, sprinkle with remaining Parmesan, and serve.

   arugula: 2 oz
5. 

   5

   FOR LUNCH: After dinner, toss together sour cream , a squeeze of lemon, and remaining chicken and pesto in a large bowl . Season with salt and pepper. Cover and set aside in the fridge. When ready to pack your lunch, slice remaining tomato into thin rounds. Cut demi-baguette in half lengthwise. Divide chicken, tomato, baguettes, and remaining arugula and lemon between lunchboxes.

   sour cream: 4 tbsp, demi-baguette: 4 unit
6. 

   6

   FOR LUNCH: When you’re ready to eat lunch, toast the baguettes in a toaster until crisp and golden. Toss arugula with a squeeze of lemon juice, a drizzle of olive oil, and salt and pepper. Fill baguettes with chicken, arugula, and tomato, making sandwiches.