Tonight, dinner was cooking some pasta and mixing it with stuff in the fridge and from the garden. Victor made a batch of sun-dried tomato pesto and a batch of traditional pesto, so I had options!

We’re still working on the roasted vegetables from the other day and there’s still more of the roasted chicken – creating dinner has never been easier.

I started off by tossing a couple handfuls of the vegetables into a skillet along with some cubed chicken and some broth. When it got hot, I added in about a half-cup of pesto and mixed it all together.

Meanwhile, I had the pasta cooking. When it was about 3/4 done, I pulled it out and mixed it in the with chicken and veggies to finish cooking in the sauce and thicken it a bit.

Onto the plate with some freshly-grated parmigiano.

Rich, creamy, and indulgent.