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Monday, February 12, 2018

In a Pinch: Pesto Chicken

Today's 'In a Pinch' dinner recipe is dedicated to my sister, Alli, and let me tell you why. This past summer Alli had the opportunity to travel to Italy with two of her best friends. She made a point to bring back small presents for my parents, younger sister, and me. She brought back one of the coolest and best presents you can get a person who loves to spend time in the kitchen. Alli brought me back homemade pesto and olive oil from Rome! I've been saving it and saving it for a night where I wanted to go all Rachael Ray in the kitchen and this recipe gave me the perfect opportunity.

The flavors from the pesto were something like I had never tasted and I could definitely taste the difference between the Italian-made pesto and its American counterparts. Now I know getting pesto from Italy in time for dinner tonight isn't exactly realistic. However, there are several great alternatives from Food Network and Classico Signature Recipes that will make the dish delicious, as well! Check out the recipe below and enjoy!


Ingredients

3 chicken breast or tender pieces
1/4 cup of pesto
1/4 cup of mozzarella cheese
1 tomato
1 cup of Barilla Protein Plus Rotini Pasta 
1/3 cup marinara pasta sauce

Instructions

1. Preheat oven to 350 degrees.
2. In a glass or ceramic casserole dish, place 3 chicken pieces evenly.
3. Spread 1/4 cup of pesto evenly with pesto.
4. Sprinkle mozarella cheese on top of the chicken and pesto. Top with thin tomato slices.
5. Meanwhile, boil water on medium high heat and cook rotini pasta for approximately 8 minutes.
6. Bake the chicken for 25-30 minutes depending on your oven.
7. Plate chicken with pasta, sprinkle with Parmesan, and enjoy!

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