Fresh Rosemary Chicken with Pesto Pasta!
By
Becky Hammond
@OatsandHoney
1
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.
The Test Kitchen
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!
- 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!