Fresh Rosemary Chicken with Pesto Pasta!
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|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|
Brentwood, TN (pop. 37,060)
Member Since Dec 2009
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!
Preheat oven to 350. Place Chicken breasts in a plastic zip-lock bag. In a small bowl, combine olive oil, rosemary, oregano, basil, 1 tablespoon garlic, salt and pepper. Whisk together.
Pour marinade over chicken in bag, zip shut, and mix together so all chicken gets coated. Place in the fridge for 15 or so minutes.
Meanwhile, begin cooking pasta (follow box instructions).
Slice bread loaf into medium sized slices and lay out on a cooking sheet. Lightly coat (both sides) with olive oil. On top, place a small amount of butter, small amount of garlic, salt, and pepper, and then heavily coat with cheese.
Take chicken out of the fridge and place in a sprayed 9 x 13. top with extra Rosemary sprigs and whole basil leaves. Place chicken on a middle oven rack, and the bread slices on a bottom rack. Cook chicken for 25-30 minutes, until juice runs clear and it appears done. Watch the bread so as the cheese melt and the bread toasts, but does not burn! not an exact time on this!
Take 1/2 jar of sundried tomatoes and mix with 1/2 jar of pesto sauce. When the pasta is done cooking, strain it and mix with pesto/tomato mixture.
Serve whole chicken breasts on top of pesto pasta with sun dried tomatoes and bread on the side. ENJOY!