Ride the Summer Meal Wave!

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Summer is a time of welcomed change for many of our families. The grill gets turned on and the patio or deck are where conversations begin. Dinner better be quick! As soon as it’s done, the next activity is rolling. With 7 meal options a week, you’ll find a handful of options that will fit your schedule and preference.

We take pride in making the meals we produce here with our families. Seasonally loved! You’ll find less slow cooker and more grill in the coming months. We are here to make meal time efficient so you can enjoy the outdoors as much as possible. Below you will find an incredibly easy meal to prepare and has been labeled a kid favorite!

If you make this or any of our meals, take a minute to snap a photo and hashtag us #mindfulmenu or @mindfulmenu. We appreciate your support!


Pesto Chicken Pasta

  • 1 pound (approximately 4) chicken breasts

  • 1 cup prepared pesto divided or store bought

  • 14 ounces spaghetti

  • Parmesan cheese, freshly grated or store bought

  • 1/2 Tbsp. Italian seasoning.

  • salt and pepper, to taste

  • reserved pasta water

  • fresh basil leaves, if desired for garnish


  1. Boil spaghetti according to package directions. Tip: salt boiling water before adding pasta. Drain and reserve 1/2 cup of pasta water.

  2. Grill or Bake chicken. Preheat oven to 350 degrees. Use either aluminum foil, parchment paper or a oven safe baking dish. Spray liner with non-stick spray. Lightly drizzle olive oil atop chicken and season with salt, pepper and Italian seasoning. Top each breast with pesto to cover. Bake for 30 minutes or until chicken is cooked through and no longer pink. Grill times will vary.

  3. Place spaghetti cooked to al dente (approx. 6 minutes) to a large sauce pan. Add reserved pasta liquid and basil pesto to pasta. Toss over low heat until well combined.

  4. Slice chicken breasts and arrange over spaghetti. Top with parmesan and extra fresh basil if desired.

    To make your own pesto:

    • 1/4 cup pine nuts

    • 2 cups basil leaves

    • 2 cloves garlic, peeled

    • 1/3 cup grated parmesan cheese

    • 1/3 cup olive oil

    • salt to taste


    • Add pine nuts, basil leaves and parmesan cheese to a food processor; pulse until finely chopped. With the processor running, gradually add in the olive oil in a thin stream until the pesto comes together and is well combined.

    • Take basil leaves from your garden! Any leftover pesto can be stored in an air tight jar and refrigerated for one week. Alternatively, freeze in an ice cube tray or small plastic container for 3 months.

    • Favorite store bought basil pesto can be found at Costco.