Parker's Mediterranean Pesto Pasta

I have made different pasta dishes over the years, which have been alright to amazing. This new dish was incredible. It could be because after 18 km of running I could literally eat about anything and think it tasted amazing. The next day as a cold salad it was just as delicious, so I will perhaps give myself more credit.

I wanted this dish to have great post long run nutrition with a balance of carbs, protein and fats, which I think I accomplished (whole wheat pasta, chicken, pesto and olives). I also desired fresh flavors with no added preservatives from canned sauces. For a change I used a mix of mediterranean flavors along with the basil pesto I had made recently. This recipe has been submitted to Ruth's Presto Pasta Night's roundup found at Once Upon a Feast.

1lbs boneless, skinless chicken breasts, cut into chunks
lemon zest
1 T lemon juice
3-4 medium tomatoes, chopped into large chunks
1 zuchinni, chopped
1/2 cup black olives, whole or sliced
basil pesto
feta
2 cups dried whole wheat rotini pasta

1. In a large non stick skillet heat 1 T olive oil over medium high heat. Add the chunks of chicken to the skillet. When cooked part way add some lemon zest and the lemon juice. When almost cooked add 1 T of the pesto and mix to coat the chicken.

2. Meanwhile, in a large pot bring water to a boil for the pasta. Once boiling add 2 cups of dried pasta. Remove from heat with lid on and let sit for 10 minutes.

3. In the chicken skillet, add the zuchinni, tomatoes and black olives. Add 1 T basil pesto. Cook over medium heat for 8 mins. Do not want the vegetables too soft.

4. Drain the pasta once it is cooked. Then add the rotini to the skillet. Warm up pasta and add a few more Tablespoons of pesto and some pepper to taste. I simply kept trying the dish to see if there was enough pesto flavor....so you can add as little or as mich as you'd like.

5. Serve in a bowl or plate and sprinkle with feta cheese and an ACE multigrain baguette.

Serves: 4