It pays to plan ahead (a well-designed kitchen like this recent remodeling project can help you plan ahead as well). I get mocked for it all the time, but I don’t care. Last weekend I spent the afternoon making pesto out of basil that is all over the place this time of year. It’s quick, simple, fragrant, and delicious. Just 5 ingredients: basil, garlic, toasted nuts, parmesan cheese, and olive oil. I make it in the food processor, package it in handy-size containers, and stow it in the freezer for later. It’s amazing how often this gets me out of a weeknight jam. You know, when there is only 20 minutes to make dinner before I have to run out the door.

All these veggies pair nicely with pesto on their own, so I thought I might as well toss them all together. Same goes for the chicken. I seasoned the chicken breasts simply, avoiding anything to compete with the pesto.

To add a little body to the sauce, I cook the orzo as I would a grain – a 2:1 ratio of liquid to orzo. That way I can use all the starchy goodness that comes from the pasta. to give the sauce some heft. Cooking it in chicken stock just adds more flavor. The only thing the recipe lacks is some crusty bread to go with it.

I know this is short, but that’s all the time I have – I’m running back out the door.