Fresh Rosemary Chicken with Pesto Pasta!
By
Becky Hammond
@OatsandHoney
1
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!
Blue Ribbon Recipe
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.
Ingredients
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4Boneless, Skinless Chicken Breasts
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2 TbspExtra Virgin Olive Oil
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2 TbspFresh Rosemary
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1 TbspFresh Basil
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1/2 TbspFresh Oregano
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·Salt and Pepper
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1 boxLinguine Pasta
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1 jar(s)Sundried Tomatoes
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1 jar(s)Pesto sauce
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·Extra (Whole) Rosemary Sprigs
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1 jar(s)Roasted Minced Garlic in water
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1 LoafAny bread (we used french)
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·butter
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·shredded motzerella cheese
How to Make Fresh Rosemary Chicken with Pesto Pasta!
- 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!
