Chicken and Tarragon Pesto Pasta

 10 oz dried penne pasta

1/2 cup olive oil

1 cup freshly grated Parmesan cheese

1/2 cup pan-toasted pine nuts

1 large bunch of fresh tarragon, leaves stripped from the stem and chopped

1 unwaxed lemon, grated zest and freshly squeezed juice

1 garlic clove, chopped

3 cooked chicken breasts, sliced

4 oz arugula

sea salt and freshly ground black pepper

1) Cook the pasta for 8-9 minutes, until al dente.  Drain and refresh the pasta in cold water, then drain again and toss in half the olive oil.

2) To make the pesto, put the parmesan, pine nuts, tarragon, lemon zest and juice, garlic, and remaining oil in a bowl and puree until smooth with a stick blender.

3) Put the pasta, pesto, chicken, and arugula in a serving bowl, season, and toss well, coasting the pasta and chicken evenly with the pesto.

4) If you're taking this on a picnic, don't add the arugula until just before eating or the oil will make it wilt.

This pesto didn't really seem to come out how it should have, but it was decent anyway.

Recipe slightly adapted from Lazy Days and Beach Blankets.

Sheet Pan Chicken and Broccoli and Mushrooms with Rice

 1 (3.5-4 lb) whole chicken, cut into pieces

1/3 cup olive oil

3 teaspoons kosher salt

2 teaspoons freshly ground pepper

2 (8.5 ounce) pouches microwavable ready to serve rice (We used cheese flavored rice)

1 pound fresh broccoli

2 (8 ounce) packages fresh cremini mushrooms, sliced (We only used one package)

1) Preheat oven to 425F

2) Rub the chicken pieces with 1 tablespoon of the olive oil; sprinkle with 2 teaspoons of the salt and 1 teaspoon of the pepper

3) Spread the rice in an even layer on a heavy duty aluminum foil lined baking sheet, breaking up the clumps of rice

4) Cut the broccoli into florets.  Toss together the florets, 2 tablespoons of the oil, and 1/2 teaspoon each of salt and pepper in a medium bowl; spread in an even layer over the rice.  Toss together the mushrooms and the remaining oil, salt, and pepper, and spread over the broccoli and rice.

5) Place the chicken pieces, skin side up, 1.5 inches apart on the broccoli and mushrooms.

6) Bake at 425F until a meat thermometer inserted in the thickest part of the chicken registers 165F, about 1 hour.

7) Let stand 5 minutes before serving.

Recipe slightly adapted from One Sheet Eats cookbook.

Red Pavilion in Meridian

When my mom was visiting me a few weeks ago, we tried a Chinese restaurant called Red Pavilion in Meridian.  I had heard some good things about them and wanted to check them out.

They start you off with a big bowl of crispy noodles and sweet and sour sauce.  I could just eat that and be happy LOL

This was honey almond chicken.  It was different from anything I have had before, but it was good!

This is something similar to fried rice.  It looked mild, but was actually really flavorful.

This is chicken egg fu young.  The sauce was a bit spicy,but the flavor was great!

I just wanted a picture of the food on my pretty leaf plate LOL

I have really struggled to find a good Chinese restaurant in Idaho.  I think this is the best so far (minus the buffets).

Campos Market in Nampa

Everyone knows I love trying out new restaurants.  I had a friend bring me to an authentic Mexican restaurant a few weeks ago and it was so delicious!

My friend ordered the mojarra dorada (a whole fried fish).  She said it is her favorite thing there.  I don't think I could eat a whole fish though lol

I ordered chicken flautas.  They were amazingly delicious.

I'm not always a huge fan of Mexican food, but I would happily go back to Campos Market anytime.

What's your favorite Mexican food dish?