Pesto Chicken and Brown Rice Bowl (from Sarah Manaresi’s Kitchen)

1 lb. cooked boneless, skinless chicken breasts or Rotisserie chicken
2 tablespoons of basil pesto
4 teaspoons of light mayonnaise
1 red bell pepper, sliced thin
1/2 a red onion, sliced thin
1/2 a pint of grape tomatoes
1/2 tablespoon of olive oil
1 cup of fresh spinach
1 cup of brown rice, prepared as on packaging

Heat olive oil in frying pan on medium heat. Cook red bell pepper and onion until almost translucent. Add the tomatoes. Cook until desired doneness.

Heat the chicken in a large frying pan on medium heat. Combine the basil pesto and mayonnaise and add to the chicken. Warm through.

In individual bowls, layer the brown rice, vegetables, spinach, and chicken. Serve immediately. Leftovers are great for wraps the next day!

Bolognese Sauce (Adapted from Mary Cooney)

1/3 cup extra-virgin olive oil
½ cup chopped onions
¼ cup chopped carrots
2-4 cloves garlic, finely minced
1/3 lb. ground veal
1/3 lb. ground pork (I get hot Italian ground sausage)
salt and freshly ground black pepper to taste
1 cup dry white wine
28 oz. can crushed tomatoes
14 oz .can Swanson’s chicken broth
1 tsp. pesto
¼ cup chopped flat leaf parsley
¼ cup fresh basil, chiffonade

NOTE: If wanting a healthier version, get 2/3 pound of hot Italian ground chicken or turkey.

Heat oil in medium size saucepan. Add the onion and carrot and cook stirring until the vegetables are lightly golden, about 5 minutes. Add the garlic and stir for one minute.

Add the ground veal and ground pork stirring to break up the meat with a large spoon, until the meat loses its raw color, 4-5 minutes. Season with salt and pepper.

Add the wine and let evaporate completely. Add the tomatoes, chicken broth, and pesto. Salt and pepper to taste. Bring to a boil and cook on medium-high heat for 30 minutes. Add the parsley and basil and cook another 10 minutes, or until it reduces and the sauce thickens. Watch and continue to stir occasionally.

If wanting to freeze, make sure the sauce is completely cool before pouring into ziplock bags. Lay flat until completely frozen.