Creamy Tomato Pesto Pasta with Garlic & Chicken


Tomato and pesto… and 1/2&1/2 ….  could this go wrong???? I don’t think so!!! Not with those ingredients!!!


Basically my favorites all rolled into one. Except, no veggies except in the pasta, but this turned out great! I paired it with a salad (with BUTTER LETTUCE!!!)



1/2 tsp minced garlic, olive oil, juice of 1 lemon, lemon zest and 2 TB of spaghetti sauce, oregano, 6 leaves of basil chopped up, salt and pepper
Cover the chicken with the above marinade, and let sit for 30 min at LEAST in the fridge (if not overnight)
1/4 cup Pesto (homemade… I’ve put the recipe on a previous post)
5-6 chicken tenderloins
1/2 tsp minced garlic
1/2 cup(s) chicken broth
8 ounce pasta of choice (I used Vegetable Radiatore)
8 ounce(s) Roasted Garlic Spaghetti Sauce
1/4 cup(s) half-and-half
2 tablespoon(s) parmesan (sprinkled on top after served)
2 tablespoon(s) Olive Oil


Place chicken into bowl, cover with marinade, cover with plastic wrap (or similar) and place in fridge.

Boil water and start on noodles.  Pour entire batch of chicken, (with all juices from marinade) into skillet and cook chicken fully (the marinade will evaporate/cook down) for about 7-8 minutes per side. Remove the chicken, and put onto a plate off to the side. Add chicken broth and heat and thicken sauce, add tomato sauce and garlic. Place chicken back into sauce. Simmer in chicken broth until half has cooked down.  Reduce heat to LOW until barely simmering. Then add milk. Simmer for 5 minutes.  Toss pasta in. Add flour if it needs to be thickened.  Place chicken on top and serve. Drizzle with pesto over the top of the dish, and parmesan cheese.



Egg Free, Dairy Free Pancakes!!!!





1 cup all purpose flour (I like Lily Self-Rising Flour, makes them extra fluffy!)
1 cup soymilk (or rice milk)
1  tsp flax seed meal
1/4 cup applesauce
2 tablespoons vegetable oil
1 teaspoon pumpkin pie spice (optional)
1 tsp vanilla



1. Spray cooking spray on skillet.

2. Heat on medium.

3. Mix all ingredients in one bowl.

4. Use 1/4 measuring cup to drop pancakes into skillet.

5. Cook pancakes on skillet until bubbly in the middle and a bit dry around the edges.

6. Flip and cook 2 minutes more until done.


My kids are creatures of habit. A couple of years ago, when  my mom watched my kids when I was still working full time, they would usually have breakfast with her. She got them into a “toast” routine. Every single morning… I mean EVERY morning (whether we are out of town and at Panera for breakfast, or home) they want toast and bacon and juice for breakfast. That’s it. It’s crazy! The problem this morning is that I didn’t go grocery shopping yesterday, and realized this morning that I am out of bacon and bread. OOPS! So, my toast snob children were not happy. BUT, I whipped up these “Levi Friendly” (my son who has food allergies) pancakes and they DEVOURED them!!! At least I know what I can make now when I run out of bread!!!