There’s something about a quilted blanket spread across the green, a wicker basket packed with fresh lemonade, cold pasta, and sweet pie, the shade of a tree, and the softness of summer wind that makes the intimacy and romance of any upscale restaurant pale in comparison.
We packed our Martha Stewart white wicker picnic basket with chicken pesto pasta, a light Cesar salad, garlic bread, and freshly squeezed lemonade for the perfect outdoor summer meal for two. Plates, utensils, cups, and coordinating striped napkins were all conveniently and artfully tucked inside to make for easy packing and serving.
Best of all the pasta dish is excellent whether served warm or cold, is easy to make, and keeps well. Happy summer picnicking!
Chicken Pesto Pasta
{serves 6-8}
[ingredients]
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1 box whole wheat pasta
1 jar prepared basil pesto
1 green bell pepper, diced
1 1/2 lb. boneless skinless chicken breast
Cavender’s all-purpose Greek seasoning
parmesan cheese, for topping
[directions]
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Prep. Cook pasta according to package directions. While waiting for the water to boil, pound the chicken breast to 1/4″ thickness or slice into strips if preferred. Season with Cavender’s on both sides to taste. {It’s found in any grocery spice aisle. I sprinkle it pretty liberally but that’s because I love the seasoning}. Dice bell pepper or cut into strips.
Cook. While pasta is cooking, sauté or grill chicken until cooked through, about 2-3 minutes per side or until no longer pink and juices run clear. Drain pasta and cut chicken into strips if you haven’t already done so.
Combine. Toss cooked pasta, chicken, and diced bell peppers with enough pesto to coat {sometimes the whole jar}.
Serve. Garnish with shaved parmesan cheese.
Recipe featured in CupcakeMAG’s Summer Issue!
//All photography is my own. Please do not use without permission.\\
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