Saturday, September 26, 2015

Chicken Pesto

I first ran across this recipe several years ago. I think I found it in an old edition of Reader's Digest, but I can't swear to that. I made it a couple of times and like most of us I soon forgot about it. Until a week or so ago when I caught a repeat of a Julia Child show where she was making the same thing. I remembered how good this was and made it again. Of course Julia Child made her own noodles and her own Pesto sauce, but I don't go to that extreme. Not at all. Here's a quick and easy Italian chicken recipe that is sure to satisfy anyone. 

Preheat oven to 400 degrees.

4 boneless, skinless chicken breasts.
1 bottle of Classico Basil Pesto sauce.
1 can Hunt's Roasted Garlic diced tomatoes.
2 1/2 cups shredded mozzarella cheese.
Angel Hair pasta.

Grease a regular sized glass casserole dish with Pam. Place chicken breasts side by side in the dish. Using a tablespoon from your kitchen utensil draw, spoon Pesto Sauce over the chicken breasts evenly. Next, spoon your tomatoes over each piece of chicken evenly. Lastly, scatter the shredded cheese over the dish until all contents are covered.

Bake 35-40 minutes or until the cheese is browning.

When the chicken is ready, boil one pack Angel Hair pasta until tender. Serve the pasta as a side dish to the chicken. To keep it from getting dry and sticking to itself, spoon some of the olive oil mixture in the chicken dish over the pasta, drizzling it so as not to get too much on the noodles.

Serve with garlic bread.