I’m making a conscious effort not to waste as much food. Both for environmentaland financial reasons. And because it’s so, you know, wasteful. I have a realproblem of buying some specific ingredient then only using a portion and the rest goes to waste as I fail to incorporate it into another recipe. Like that partial package of wilted mint or the bottom quarter of the ricotta tub or the last portion of kalamata olives. I don’t know why I do this; I like all these things that go to waste. A psychologist could have a field day with my inability to use up the last portion of something, therefore letting it sits until it goes to waste anyway. Anyhow, I’m working on it.
This recipe was super quick, easy, and again feels to me like it shouldn’t even count as a recipe. But in case you bought the pesto for your sandwiches as well, and the remainder is sitting there mocking you every time you open the fridge, here’s one of probably a million ways you could go with the leftovers.
Chicken Pesto Pasta
4 split or 2 whole chicken breasts
fresh ground pepper
1/2 lb. basil pesto
1/2 package (250 grams) penne pasta 
Preheat oven to 400. Rub chicken breasts with olive oil and season with salt and pepper. Place on a cookie sheet and roast in oven for 35 minutes or until chicken reaches an internal temperature of 160. Remove skin and bones and cut chicken to bite size pieces. Place in a bowl.
Meanwhile to a large pot of boiling water, add a 1/2 tsp of salt and a 2 tsp olive oil. Stir, then add your pasta. Cook 9 minutes, testing to ensure pasta is al dente. Drain, then add to bowl with reserved chicken. Add petso stir and serve with a sprinkling of fresh grated parmesan cheese.