Friday, February 8, 2008

Pesto Chicken with Vegetable Linguine

Baked Pesto Chicken

3 breasts chicken

1/2 cup jarred pesto

1/4 cup Italian Dressing

2 Tbs shredded Parmasean cheese

Mix pesto, dressing, and parm in a large mixing bowl. Rinse and pat dry chicken and put them into mixture coating both sides. Take a peice of parchment paper and fold it in half. Place chicken in a 9X13 baking dish on the top half of the parchment paper (tin foil will work as well). Fold the parchment over the chicken, and fold the edges so it creates a pocket.

Bake in a 400* oven for 20 minutes or until chicken is no longer pink in the center.

Vegetable Linguine

1 package Linguine Noodles

1 green pepper, sliced into slivers

1 onion, sliced into slivers

6 cloves garlic, minced

Olive oil (for saute pan)

Cook linguine noodles until tender but not soft.

Saute green peppers, garlic, and onion in olive oil until very tender. Toss with drained linguine, and add olive oil as needed to make it coat evenly. Ground fresh pepper over the whole dish and toss again.

Serve the noodles onto the plate and add on top of noodles the chicken breast. On top of the chicken breast, top with a thin slice of mozerella cheese, and slices of fresh tomato.

This was so good that I seriously would have paid for it. I wish I got pictures, but my camera card was full with vacation pictures. It was so yummy though!

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