Pasta with Fresh Veggies

This is an incredibly easy dinner that is so healthy for you and tastes amazing. Love it.

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Cut slices in  your French Bread and butter. Wrap in tin foil and heat in a 350 oven for about 10-15 minutes. Make sure it is wrapped tight so it does not dry out.

Slice grape tomatoes in half and set aside.

Cook a box of bow tie pasta until tender.

This is the pasta I use.

Brown two chicken breasts in olive oil until cooked through. When cooked set chicken aside...we will get back to it.

This is an important step. Step back, lean against the counter and take a big drink of this AWESOME beer!  I love that I can drink and stay awake at the same time....Beer & Coffee, WHAT A CONCEPT, pure genius.

Time to add the Pesto to the cooked pasta. Classico had 2 different pesto's one is a red pepper and the other is basil. Both are REALLY good. I like the red pepper best but that is a personal preference.

Drain the water off of the pasta and same about a 1/2 of a cup of the pasta water. Drain the excess olive oil off of the pesto. Stir in the pesto and 1/2 cup pasta water, cover and  set aside.

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Add 2 table spoons olive oil to pan and heat. Add Asparagus and cook for 3 minutes. Add spinach, tomatoes and chicken, sea salt and pepper to taste. Use tongs to stir until the spinach is just wilted.

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I cooked additional pasta  for the boys. They don't know what they are missing. Silly boys.

For some reason Carter thinks he is a rapper? Carter is so not a rapper.

Add a little fresh Parmesan and your ready to eat. I am telling you it is wonderful

 What you will need.....
1 bunch of fresh asparagus cut into 1/2 inch pieces
1 large bag of fresh spinach
1 package of grape tomatoes cut in half
1 box of bow tie pasta
1 jar of pesto
1 large chicken breast cut into bite size pieces.
Parmesan cheese
Sea salt
pepper
olive oil

I double the recipe because I like left overs.