Pesto Chicken Pasta with Lunch Sandwich Leftovers

This recipe is all about smart cooking: one batch of ingredients gives you a satisfying dinner tonight and a tasty lunch tomorrow. The star is a pesto-coated pasta loaded with tender chicken thighs, Parmesan and fresh arugula. It’s creamy, bright and full of flavor.

The next day, the leftover chicken and pesto become the filling for a crusty baguette sandwich with fresh tomato and arugula. It’s a lunch that will make your coworkers jealous. Simple, efficient and delicious.

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Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Dice one tomato. Zest 1 teaspoon zest from the lemon, then cut the lemon into quarters. Pat chicken thighs dry with paper towels and season with salt, pepper and Tuscan heat spice.
2. Add cavatappi to the boiling water and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1/4 cup pasta cooking water, then drain.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in the center, 4-5 minutes per side. Work in batches if needed. Remove chicken from pan and let rest. Once cool enough to handle, cut into 1-inch pieces.
4. Heat another drizzle of olive oil in the same pan over medium heat. Add diced tomato and cook, tossing, until slightly softened, 1-2 minutes. Season with salt and pepper. Add the cooked cavatappi, 1 tablespoon butter and 3/4 of the pesto. Toss to combine. Stir in lemon zest and half the Parmesan. Season with salt and pepper.
5. Stir half the chicken into the pasta. Remove from heat and add a squeeze or two of lemon juice. If the mixture seems dry, add a bit of the reserved pasta cooking water. Let cool slightly, then stir in 2/3 of the arugula. Divide among plates, sprinkle with remaining Parmesan and serve.
6. For lunch: In a large bowl, combine sour cream, a squeeze of lemon and the remaining chicken and pesto. Season with salt and pepper. Cover and refrigerate. When packing lunch, slice the remaining tomato into thin rounds. Cut baguettes in half lengthwise. Divide the chicken mixture, tomato slices, baguettes, remaining arugula and lemon wedges among lunch containers.
7. To eat lunch: Toast baguette halves until crisp and golden. Toss arugula with a squeeze of lemon juice, a drizzle of olive oil, salt and pepper. Fill baguettes with chicken mixture, arugula and tomato slices.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well.

How should I store the lunch components?

Keep the chicken mixture, sliced tomato, arugula and baguettes separate in the fridge. Assemble the sandwich just before eating.

Can I substitute the Tuscan heat spice?

Use a mix of dried oregano, basil and red pepper flakes as a substitute.