Fresh Rosemary Chicken with Pesto Pasta!

Recipe Rating:
 11 Ratings
Prep Time:
Cook Time:
Cooking Method: Bake


4 Boneless, Skinless Chicken Breasts
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Fresh Rosemary
1 Tbsp Fresh Basil
1/2 Tbsp Fresh Oregano
Salt and Pepper
1 box Linguine Pasta
1 jar(s) Sundried Tomatoes
1 jar(s) Pesto sauce
Extra (Whole) Rosemary Sprigs
1 jar(s) Roasted Minced Garlic in water
1 Loaf Any bread (we used french)
shredded motzerella cheese

The Cook

Becky Hammond Recipe
Full Flavored
Brentwood, TN (pop. 37,060)
Member Since Dec 2009
Becky's notes for this recipe:
I took a number of different recipes and experimented by combining them! This is so easy and all fresh ingredients! I fed all my college friends and they were loving it! Goes GREAT with a simple spinach and fresh chopped red pepper salad!
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Kitchen Crew
This is an easy but impressive recipe to prepare for your next dinner party! 

NOTE: I would put the bread in the oven about half way through the baking time. That way it will be warm and ready to serve with the rest of the meal.  I also added a bit more olive oil to the marinade, about 3 Tablespoons.


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user Cherie Hammond Momma_CC - Jan 18, 2010
Wow this sounds "fabulous" creative! Can't wait to try it. I love that the bread and chicken are put in the oven at the same time!
user Donna Brown gabbiegirl - Jan 19, 2010
This sounds really good. I have fresh herbs in the summer and this will be great.
user Cherie Hammond Momma_CC - Feb 4, 2010
WooHoo! You got a blue ribbon! Great food makes me hungry!!
user Donna Brown gabbiegirl - Mar 25, 2010
I have made this several times and it is wonderful every time. I used my own sundried tomatoes I put up last summer and also the basil that I froze in olive oil (which was just as green and flavorful as when I put it up). It was great. I also used whole wheat linguine.
user Donna Brown gabbiegirl - Jul 19, 2010
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