It was another night of something simple using a hodge podge of leftover ingredients that were yearning to be consumed. With some goat cheese, basil, pesto, marinara, I whipped up a pasta dish paired with chicken.

Here is my recipe for Pesto Marinara Pasta & Chicken:

2 chicken breasts, pounded
garlic powder, salt & black pepper
flour
olive oil

- Heat oil in pan
- Pound chicken breasts flat, to 1/2 inch thick
- Season chicken with spices
- Dredge chicken with flour
- Pan fry until golden brown; set aside.

1/2 cup pesto
1 3/4 cup marinara sauce
1 cup fresh artichoke hearts, quartered & steamed
1 tablespoon minced garlic
olive oil
1-2 oz goat cheese crumbled
3 fresh basil leaved, chopped
2 oz angel hair pasta, cooked

- Combine pesto & marinara sauce
- In pan, heat oil and garlic.
- Add pesto/marinara sauce.
- Add steamed artichokes.
- Add cooked pasta.
- Toss and heat thoroughly.
- Plate pasta and top with goat cheese & basil.
- Slice cooked chicken and serve with pasta.