Prehistoric Pesto Pasta



2 cups shredded chicken

½ box penne pasta

grated parmesan


2 cups fresh basil

½ cup olive oil

¼ cup grated parmesan

¼ cup pine nuts

2 garlic cloves minced

1 tsp. lemon juice

salt & pepper

red pepper flakes

Prep Time: 20 min.

Cook Time: 50 min

Experience Level:

It's so easy a caveman could do it.



Let me take you back to a time when giant beasts roamed the earth and volcanos spewed their molten lava far and wide. A prehistoric time when the dinosaurs were pretty hungry and tired of eating the same monster plants and lil’ dinos for every meal of the day. Sound familiar? Does it remind you of the monotonous meals you prepare day in and day out? Now I’m no fancy scientist, but one thing I do know is that chickens are the closest living thing to dinosaurs. Just look at their legs! I also know that plants have also been around for a pretty long time. There’s no conclusive evidence what those dinosaurs could've cooked over the hell fires and hot springs, but there's a chance that this recipe could be dated back to an era no human ever knew.


Alright, we’re making the pesto first folks. You’re going to want to have your food processor ready to go for these next steps. Wrangle together a heaping 2 cups of your freshest garden basil and toss them in. Next, pour in 1/2 cup olive oil and 1 teaspoon of fresh lemon juice. Add in 1/4 cup of parmesan cheese, 1/4 cup of pine nuts, and 2 cloves of minced garlic. Sprinkle on some red pepper flakes and a wee bit of salt & pepper. Pulse your food processor, roughly mixing it all together. We want it lumpy and chunky. Now leave it be and get to making the rest of this dish already.

Preheat the oven to 350º. Fetch a medium pot and boil a good amount of water to cook the pasta. Using your eyeballs read the box of pasta and locate the “al dente” cooking time and follow that accordingly. Don’t screw it up. Now back to the chicken! Oil each breast and shake on a little salt and pepper, bake for 35 minutes. Once that's done let the chicken stand on a plate for 15 minutes before shredding. Tear those dino-birds apart using the backside of two forks. Strain the pasta and leave it aside.


Grab a large saucepan with a little olive oil and bring it to medium heat. Toss in your cooked pasta and shredded chicken. Dump in some pesto over the mix and stir together. Start with less and add more until you get the pesto to pasta ratio you desire. Remove from heat. Smack a glob of that green gooey pasta mix onto a plate or a pasta bowl if you’re fancy like that. Top with more parmesan and a crack of pepper and a dash of salt. Take one bite and try not to say this dish tastes dino-mite!