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Thursday, January 10, 2013

Pesto Chicken

My family loves pesto chicken, there is no exception. So I make it at least twice a month. Something about the delicious pesto perched upon a juicy white chicken breast with the browned cheese on top makes us incredibly happy. The chicken is the placed upon bow tie pasta and served with a Hearts of Romaine salad. It is delicious. Below are step by step instructions on how I make mine. Let me know if you re-create it! Enjoy! 

All the ingredients {Listed Below}

Raw Chicken Breasts {EW!}

Apply pesto to chicken {be generous}.

Final Product

Pre-Heat oven to 400 degrees F. 

Cook for 25 minutes. 

Chicken Cooking 

At the 20 minute mark take chicken out. 

Add cheese to top of chicken.

Take out at 25 minutes {longer if 
chicken is not cooked fully}.

Bring water to a boil, add salt and olive oil, 
put pasta in, bring to a boil.

French Dressing: Add generous amount of mustard, 
add the same amount of oil. Stir clockwise 
until the oil is incorporated in the mustard. 

Then add a small amount of vinegar, 
continue to stir clockwise. 

Apply dressing to Hearts of Romaine salad. 

Finishing touches! 

{What you need: Chicken breasts, pesto, shredded cheese, salt, pepper, bow tie pasta, Hearts of Romaine salad, French mustard, olive oil, white vinegar}

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