By Ainsley Leal-Salazar
Photography By Cooking Circuit
Be so for real…what college student actually has time to be Nara Smith every night? Between practice, club meetings, random campus events, study sessions, and attempting to have a social life, who really has time to make a meal? Not us. So yeah… it’s Ruffles and French Onion Dip for dinner again.
But imagine this; you pull up to your place after a long day and dinner is basically ready. No need to get hangry. No $14 combo meal.
Well it’s actually possible with this 20-minute meals that don’t require you to be a finalist on Top Chef. Minimal prep, barely any dishes, and you get that feeling of “okay wait…I ate that up, no crumbs left” (literally)
Pesto Chicken Thigh Pasta (A 20-Minute Slay)
Ingredients
• 2-4 chicken thighs (boneless, skinless, how ever you prefer)
• Salt
• Black pepper
• Garlic (Powder Or Fresh)
• Any extra seasonings you want in it (paprika, red pepper flakes, etc.)
• Pasta of choice (penne, rotini, fettuccine)
• Pesto (store-bought is valid, we are in college)
• Parmesan (if you want)
Step one: grab some chicken thighs. Season them with pepper, garlic, and other seasonings you’re craving. Don’t overthink it, if it smells good, it probably is. Throw them on a hot pan and let them sear for about seven minutes per side.
Meanwhile you can start your pasta. Once it’s cooked, drain it and toss it back in the pot. Add pesto, and really add it with confidence. Just eyeball, taste it, stir, just how ever much you like in it.
Now your chicken should be golden and smelling insanely good. Slice it into cute little strips or just tear it into chunks if you’re tired and over it. Lay it on top of your pesto pasta, sprinkle Parmesan like you’re on a cooking show, and that’s it!
