Instructions:
1. Fill large pot with water.
2. Place pasta in water when boiling and cook for time listed on package.
3. Once cooked, remove pasta from heat and drain. Place in large bowl (or can re-use drained pot) and drizzle olive oil and pesto over and mix (can either mix olive oil with pesto to thin out or mix pasta with olive oil to ensure easy pesto addition).
4. Sauté chicken breast in olive oil in separate fry pan. Season with salt, pepper, and spices to taste.
5. Either sauté or steam green beans. If sautéing, add garlic powder or onion salt to taste (or any other spices).
6. Toss power greens, broccoli, cauliflower, cherry tomatoes (cut or whole), sliced or grated carrots, and feta (optional) together in large salad bowl.
7. Set out pasta, chicken, salad, veggies and grated parmesan cheese (optional).
Note:
- Make gluten free pasta for those gluten free.
-Make VEGAN pasta for those who are vegans, and make marinara sauce for their sauce (it's red sauce- much easier to find than vegan pesto).
- make marinara sauce for dairy-free and nut-free people (pesto has both cheese and nuts in it).
- Keep chicken separate from vegetarian dishes.
- Keep cheese and chicken separate for vegans.
- Can also add cherry tomatoes to pasta, as well as to salad.
- May have different options of salad dressings. DO NOT dress salad, instead leave salad dressing's out for participants to dress themselves. This allows you to keep salad longer, if some is left over.
-Fresh green beans are sautéed or stir fried with garlic salt (or onion salt, or onion powder and salt) in olive oil. Also added red pepper flakes to some of the stir fry beans. Those "spicy" green beans were the most popular green beans, but all green beans were eaten.
-Grated Parmesan cheese is optional for topping pasta.
*Cookies or brownies for dessert.