We visited my husband's sister recently who is gluten-intolerant and I scored an AMAZING recipe from her. Well, not a recipe as much as an idea. I've been trying to eat less bread/carbs an increase the amount of veggies I get in my diet. Because how can you encourage your child to eat their veggies when you aren't serving them! My sister-in-law threw together a quick meal of leftover chicken, pesto and peas to make a quick salad. My carb loving gut instinct was to turn my nose up, but I felt obligated because I was her guest. :) SO GLAD I FELT OBLIGATED!!!! I've been thinking about that salad for three weeks and decided to finally make it myself. Only requirement...MAKE OR PURCHASE AWESOME PESTO!!!
Chicken, Peas and Pesto:
1 breast of chicken cooked and cut into bite sized cubes
1/4 cup pesto (homemade or store bought)
1 cup frozen peas
Combine everything into a skillet and cook until peas are warmed through on medium heat. Add salt and pepper to taste.