Busy Mom Shares a Delicious Meal & Tips on how she makes it happen!


Guest: Fellow cooking enthusiast Rachel Lomba 

Dish:  Chicken & Pasta Pesto Alfredo 

Rachel is one of my closest cousins, not only growing up but still is today!  She is one of the top real estate agents in Boston and the surrounding suburban areas and a proud mother of a 3 year old girl and a 3 month old boy! Rachel is busy with her two bundles of joys, maintaining a household and her impressive career, but took time out of her busy schedule to share this savory italian masterpiece!

 Mark:  What was your inspiration for this dish:

Rachel: I’m always sharing recipes with fellow want-to-be chefs. I got two different recipes from my cousins Jesse and Julie and combined them, made some changes and it resulted in this divine dish.

Mark:  what’s your favorite type of food to cook?

Rachel:  I love trying new things, but I am an Italian food lover! You can do so much with so little and it can be delicious and inexpensive. There are so many different types of pasta, so many sauces and different herbs make a huge difference in flavor. 

Mark: Tips for moms with little ones as far as making dinner?

PREPARE IN ADVANCE…I do my grocery shopping weekly with each nights dinner in mind. When I get home I do my seasoning and refrigeration for at least four nights in advance. I typically schedule my shopping trips/meal prep when Dad is home to watch the kids. Saves so much time during the week!  If dad is away traveling which happens often, I do my grochery shopping online.  Its convenient and hassle free when you have a two little ones running around! My favorite online grocery site to shop from is Peapod, Stop and Shop’s grocery delivery service.



For chicken:


Garlic powder

Onion powder



Olive oil

Bread crumbs   

Shredded 6 cheese  

For pasta:

one box spaghetti (you can also substitute spaghetti if you prefer ex. Linguine)

one jar Alfredo   

One can tomatoes

and then 

pesto to your liking (I usually do a few tablespoons)


Season chicken breast cutlets liberally with adobo, garlic and onion powder, basil and oregano on both sides. Refrigerate at least 30 min. Heat skillet with Saloio olive oil, fry on each side until golden brown on med heat. Remove chicken and put in oven safe dish, spoon in some olive oil that’s in skillet along sides of Dish. Sprinkle desired amount of shredded 6 cheese over chicken cover and put in oven at 350 for 20-30 min until chicken is cooked through and cheese is bubbling. While chicken is in oven, bring salted water to boil. Add spaghetti and cook until al dente. Drain and put in serving Dish. Mix in 1 jar alfredo sauce, desires amt of pesto sauce and Parmesan cheese and 1 can diced tomatoes. Mix all together. Serve chicken alongside pasta.

Thank you Rachel for contributing to MealswithMark! 

*Just a side tip, this meal pairs well with a delicious glass of Chardonnay.  Oh, who am I kidding, all the meals on Meals with Mark pairs well with wine! 

Check out these other amazing italian dishes!