"This is the REMIX" Meal #1 - Chicken Pesto Pasta with Asparagus!

In these tough economic times, we have to consider ways to save ourselves some money.  No one ever said that you couldn’t eat well on a budget… and damn near gourmet too!  How many of you all buy those pre-roasted chickens from the grocery store?  In a bind, I definitely do.  And honestly, at less than $7 a bird, it’s a pretty good value for something that is already pre-made.  But, are you like me and get tired of eating the chicken after a while?  Well… here’s a great remix meal for you…

1 cup of cooked chicken (pick the meat off of your pre-roasted chicken when you get tired it)

1 cup of asparagus, chopped at an angle

½ box of spaghetti, boiled per the box directions

4 tablespoons of store-bought pesto sauce (this is a great value, and keeps really well in the fridge)

1 tbsp. of butter

1 tbsp. of olive oil

1 tsp. of chili flakes

1 tsp. garlic powder

1 tsp. onion powder

salt and pepper to taste

In a large pot, boil your water for your pasta.  Drop your pasta in the boiling water, stirring occasionally.  Takes about 8 minutes for al dente pasta. 

While your pasta is cooking, heat up a frying pan.  Melt your butter into the olive oil in this pan.  Add in your asparagus and spices.  What you are looking for here is for your asparagus to get tender.   

Once the asparagus has gotten to your desired tenderness, turn down the heat and throw in your chicken.  You just want the chicken to warm through.

Now… drain your pasta, reserving a half-cup of the cooking liquid. (You’ll see what we are going to do with it in a few.)

Take your pasta and add it to the frying pan with your asparagus.  Add in your pesto sauce, and let everything combine and warm through.  If you find that you are having a hard time incorporating your pesto, throw in a few teaspoons of the reserved pasta water.  This should loosen your pesto enough to get better coverage on your pasta.

Serve it up and enjoy!

Onwards and upwards,

-Vince