Pesto Chicken Penne Pasta
2 chicken breasts,
boneless and skinless, cut into 2” pieces
½ cup of basil pesto,
fresh or store bought (recipe below)
8 ounces penne pasta ,
whole grain
½ cup Parmesan cheese,
shredded
Cut breasts into 2” pieces
or chunks. In the bottom of a
small baking dish, spread 1/3 of pesto onto the pan. Place chicken on top of the pesto and add remaining pesto to
the top of the chicken pieces.
Bake in a pre-heated oven at 350 degrees for 20 minutes or chicken is
cooked thoroughly. Remove from the
oven and break the pieces apart.
Set aside.
Prepare pasta according to
the directions on the box. Drain
pasta and add chicken and pesto to pasta along with most of the Parmesan cheese,
saving some for the top. Toss
pasta and plate adding sprinkles of Parmesan on top.
Happy Eating!
Basil Pesto:
2 cups of basil leaves
fairly packed
¼ cup of toasted pine nuts
2 clove of garlic, rough
chopped
1/2 cup of Parmesan
cheese, freshly grated
2/3 cup olive oil, good
quality
1 tablespoon of lemon
juice, fresh not bottled
½ teaspoon of salt
¼ teaspoon black pepper
Toss everything into the
food processor or blender and puree until thoroughly blended together. Store in an air-tight container in the
refrigerator for up to a week.
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