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Brandy’s Pesto Chicken




Source of Recipe


My friend Brandy’s blog: Cooksomethingrva.wordpress.com


Recipe Introduction


My good friend Brandy got a pasta machine for Christmas and has been the Pasta Queen lately. She has really gone to town and the things that she’s showcased on her blog are fantastic. Her recipe is actually for fresh whole wheat farfalle with the chicken, but since I don’t have a pasta machine (yet), I just served mine on top of store bought. This is a wonderful, incredibly easy dish to make. Perfect for a work night, since it all goes together very quickly. And the leftovers stay moist, too. The tomato topping is gorgeous – perfect with the pesto flecked chicken. The only thing that I did differently was to top with a little grated Locatelli cheese.


Recipe Link: http://cooksomethingrva.wordpress.com/2012/01/08/fresh-whole-wheat-farfalle-pesto-chicken/

List of Ingredients




Pasta for serving

CHICKEN AND PESTO:
3 Large Boneless, Skinless, Trimmed Chicken Breast halves, cut into 1-2 inch strips
1/2 c. Pesto Sauce (store bought will do)
1 c. Shredded Mozzarella Cheese

TOMATO AND BALSAMIC TOPPING:
1/2 c Grape Tomatoes, halved
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
Salt & Pepper to Taste
Pinch of Garlic Powder


Recipe



Preheat oven to 375 degrees. Spray a baking dish with cooking spray and toss the chicken with the pesto. Spread chicken in the baking dish, cover with foil and bake until done – 25 – 30 minutes.

Meanwhile make the topping. Put the olive oil into a pan. Sauté the tomatoes in the oil over medium high heat for 3 minutes. Add salt, pepper, garlic and balsamic vinegar and continue to sauté just until the tomatoes are breaking down. Keep warm.

When the chicken is done, remove the foil and cover with the shredded cheese. Place the baking dish under the broiler and cook until the cheese is golden. Remove from the oven and let sit for 5 minutes.

On a plate, place the pasta and spoon the chicken over it. Top with tomatoes (and grated cheese, if desired).

Serves 4-6.