Random, just getting back in town, pulling dinner out of the freezer meal. The verdict on this last-minute meal from my family: my husband loved it, the little guy thought it was too spicy but loved the flavor (go easy on the chili flakes), and I enjoyed it. We had no leftovers. The following is only an approximation of what was used, and I may have had a glass of wine before typing this up.


2 tbsp             olive oil
1 package.     organic chicken tenderloin (cut into bite-sized pieces)
10                    cherry tomatoes (cut lengthwise)
2                      garlic cloves (minced)
1 heavy dash Spicely chili powder
1 dash             red pepper flakes
2 packages    Trader Joes Hearts of Palm” pasta”
1/2 package. Trader Joes Kale Cashew Vegan Pesto
2                      green onions (finely sliced)
1 handful       fresh basil (chopped)
3 tbsp             fresh parsley (chopped for garnish)
Salt and pepper to taste


Warm olive oil in the pan over medium-high heat. Once warm, add cut chicken, tomato, seasonings, and sautee until slightly caramelized (rarely stirring) and cooked through. Add remaining ingredients and toss until well combined and warm. Remove from heat, garnish and serve.


You could easily add Tinkyada spaghetti noodles to disguise the hearts of palm. However, I thought the hearts of palm noodles had a very neutral flavor, and neither one of the” boys” noticed the noodles were strips of hearts of palm. I added fresh Parmesan (the cheese highest in glutamate, yikes) to my husband’s bowl. We freeze the Trader Joes Vegan Kale Cashew Pesto for last-minute meals.