Teachers need to eat- Easy Mediterranean Pasta with Chicken

Looks delicious, right?? And trust me, it's super easy. Today is a Friday at the end of a very long week and the second to last day of school. It was a long half day of packing and managing my students (they named themselves my "little minions") moving my classroom from downstairs to upstairs. Afterwards, we went out for a late lunch as a staff. A few of us then went back to school (I know, a glutton for punishment) to organize and put report cards in student folders.   

So around 8pm this evening, I was hungry for something light & yummy, yet super easy to make because I barely had enough energy to get myself off the couch, let alone enough to do any 'real' cooking. I ended up grabbing some Mediterranean type veggies from the fridge, pre-made basil pesto, whole grain breaded chicken fingers, some feta and tossed it all with some pasta. It totally fit the bill! Yummy and WAY easy.  

I'm sure there are tons of variations that you can create based on your tastes and what you have on hand. Also, the quantities of ingredients will depend on how many servings you want to make. I made just enough for me, although I ended up with two servings.  

Ingredients:
- Frozen chicken tenders
- Pasta
- Sun-dried tomatoes
- Marinated artichoke hearts
- Kalamata olives
- Capers
- Feta cheese
- Basil Pesto

How to make:

1. Cook the chicken tenders and pasta according to the directions on the package.

2. Cut up the veggies you are using. I used sun-dried tomatoes, artichoke hearts, capers, and kalamata olives. 

3. Toss the vegetables, basil pesto, and chicken with the pasta.

4. Sprinkle with feta cheese.

Enjoy this simple and delicious meal!