Serves two hungry human adults dinner and one grey parrot several dinners.
Ingredients
1 roasted chicken breast, cubed or shredded
1 batch of freshly whirled or ground pesto
1/2 leftover baguette
1/2 jar (or less) sun dried tomatoes or 2 small perfect (and seeded) romas, chopped
1/3 lbs of fresh green beans
1 small red onion or large red spring onion, largely chopped
1/4 of finely chopped prosciutto
Olive oil
Salt and pepper
Lettuce
Break beans into one inch pieces and gently blanch in boiling water for a few moments. Let them cool in a big bowl. Cut/tear baguette into less than 1 inch cubes. In a large skillet, heat enough olive oil to cover the bottom of the pan. Before it smokes, add generous amounts of salt and pepper to oil. Quickly add cubed bread and stir constantly to cover bread on oil-goodness. Cook until golden. Saute onion until it is al dente (make sure it doesn't get all melty - even though that is also nice...just not in the recipe) and still a bit firm.
Toss onions, beans, chicken, prosciutto, and tomatoes in large bowl. Add pesto and stir until everything is coated and there are no pesto bombs in the middle. Finally, gently stir in the toasted bread and coat with pesto.
Serve on a bed of nice, crisp lettuce.
Substitute anything that feels right and might be in the fridge. Easy and nice!
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1 comment:
Well written article.
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