My daughter attends a school that does not have a cafeteria, so this is the eighth year that I've been making her lunch. I figure that by the time she graduates I will have made about 2000 lunches. My goal has always been to make a healthy lunch that she'll eat. I often use leftovers to create a simple, yet delicious, pasta dish. Here is an easy recipe that I made the other day.
Pasta with roasted chicken, peas and cherry tomatoes
Cooked pasta (small shape)
Roasted rosemary chicken (left over from dinner)
Sauteed peas (also left over from that same dinner)
Pecorino Romano or Parmesan cheese
Dice the chicken and slice the tomatoes in half lengthwise.
Bring a pan of water to boil for pasta. Use a small shaped pasta that you have on hand. Add about a 1/4 cup of pasta to the boiling water. Cooking until al dente. While the pasta is cooking add about a tsp of olive oil to a small saute pan. Heat oil and then add chicken, peas and cherry tomatoes. Saute until tomatoes become soft.
Turn off heat, sprinkle with cheese and let sit until the pasta is cooked.
Add cooked pasta from the boiling water to the saute pan, using a slotted spoon.
Saute for a few minutes then place the pasta in a stainless steel thermos. Enjoy!