Chicken Thigh and Pesto Pasta Dinner

🥘 Ingredients

• arugula
  1 c
• butter
  1 tbsp
• cavatappi pasta
  8 oz
• chicken thighs
  4 pieces
• demi-baguettes
  2
• lemon
  1
• olive oil
  2 tbsp
• parmesan cheese
  1 oz
• roma tomato
  1
• sour cream
  2 tbsp
• tuscan heat spice
  1 packet

🍳 Cookware

• large pot
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Dice roma tomato . Zest lemon , then cut into quarters. Pat chicken thighs dry with a 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 ⏱️ 10 minutes . Reserve ¼ cup cooking water, then drain.

   roma tomato: 1, lemon: 1, chicken thighs: 4 pieces, tuscan heat spice: 1 packet, cavatappi pasta: 8 oz
2. 

   2

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center ⏱️ 5 minutes per side. Remove from pan and set aside to rest. Cut chicken into 1-inch pieces once cool enough to handle.

   olive oil: 2 tbsp
3. 

   3

   Heat another drizzle of olive oil in same pan over medium heat. Add diced tomato. Cook, tossing, until slightly softened ⏱️ 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: 1 tbsp, parmesan cheese: 1 oz
4. 

   4

   Stir half the chicken into pan with pasta. Remove from heat and stir in a squeeze or two of lemon. 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: 1 c
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-baguettes in half lengthwise. Divide chicken, tomato, baguettes, and remaining arugula and lemon between lunchboxes.

   sour cream: 2 tbsp, demi-baguettes: 2
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.