A couple of months ago, I decided the time had come to be fiscally responsible and start bringing my lunch to work. This epiphany occurred about the same time I started trying new dinner recipes.

Coincidence?

So far, it's working. I didn't realize how much money I spent eating out until I didn't and suddenly there's money in my wallet at the end of the week when normally there'd be receipts. Of course, not every leftover dinner makes a great lunch the day after. Some foods are not meant to be reheated in the microwave. Others, however, actually taste better the second time around. Chili, for example.

For years, my husband has called chili the ultimate 'better the second day” meal. I'm sure there's a culinary reason for it. The flavors have had time to settle or marry or whatever kitchen talk the professionals use. All I know is that it's yummy and that makes me (and my budget) happy.

As I continue my quest to introduce new recipes to my family's dinner table, I've added the challenge of incorporating meals that work well as leftovers. I started a new Pinterest board called Keeper File where I pin the new recipes I've tried that every member of the family (or three out of four; the boy is still pretty picky) enjoyed. If that same recipe reheats well and makes a great lunch, I add a note to the description box.

Crazy? Maybe, but I'm sending two kids overseas this summer. The same two kids will be off to college in less than four years. It's crunch time, though it should be noted crunchy foods don't work as lunchtime leftovers.

Salsa Verde Chicken Pasta hit every dinner recipe requirement. It's easy to make, I usually have most ingredients on hand and it tastes better the second time around. If you like spicy food, you'll love this the first night. If you prefer a subtle level of spice, I recommend making the meal and then storing it in the refrigerator for lunch (or dinner) the next day.

SALSA VERDE CHICKEN PASTA

1 pound boneless, skinless chicken breasts

2 tablespoons olive oil

2 cups low-sodium chicken broth

1 cup salsa Verde

1 cup heavy whipping cream

3 cups uncooked penne pasta

Salt and pepper to taste (about 1/2 teaspoon each)

1 1/2 cups pepper jack cheese, shredded

Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

Add the broth, salsa Verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.

Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy.

Source: kevinandamanda.com