Pesto Chicken & Veggies

I know, I know. Just skip the veggies.

But trust me this one is super yummmmm with the veggies. This was our Friday night dinner when we were too drunk to do anything elaborate.

Always a hit! You can also make a lot and freeze and then re-heat. THat works with this one too. Plus it's healthy so that's good.

If you like pesto, you'll like this.

Aaaaroooooooooooon, writing these random stories is making me happy. I wonder if you'll actually read them lol. Even if you don't, I think in 10 years, I'll be happy I wrote it.

Ingredients

1. 2 tablespoons oil

2. 2 boneless, skinless chicken thighs, sliced so that it cooks quick because if it's thick it takes a really long time to cook.

3. salt, to taste

4. pepper, to taste

5. 1/2 lb green beans (455 g)

6. 1/4 cup basil pesto (115g)

Directions

1. Put salt and pepper on the chicken, lots of it. On all the chicken pieces.

2. In a large pan, heat the oil and add chicken thighs.

3. When the chicken is completely cooked through, remove it from the pan. (stick a fork in it, when it shreds easy or is white coloured, it's cooked.

4. Take it out slice it into strips, and set it aside.

5. Add green beans to the same pan and cook until crispy-ish.

6. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until the whole thing is properly mixed.

7. And done done -eat up!