It was January 2006, and Ryan and I had just returned to Shanghai after spending two weeks vacationing on the island of Koh Samui in Thailand. To say that this American girl needed some comfort food was an understatement. While puttering through Xintiandi (shin-tan-dee) one evening, we stumbled upon an American Bar & Grill called KABB. And this is where we were introduced to Chicken Pesto Pasta.
Needless to say, we’ve been making it ever since. It’s a simple idea, really. And it’s probably something you could pull together with ingredients you already have at home. This is definitely a recipe you can eyeball instead of measuring out exactly. And one that requires little to no cooking. That being said, I’m simply going to tell you what’s in it:
Chicken Pesto Pastacooked chicken breast, chopped into pieces pasta of any kind (tortellini is pictured) store-bought pesto crumbled feta cheese sun-dried tomatoes soaked in oil Enjoy!