From Niki Reid
Preheat oven to 350 degrees.
2 boneless, skinless chicken breasts
1 small jar of basil pesto
1/4 cup-1/2 cup oil of choice
mozzarella cheese, about 4 slices per breast
1 tomato
Angel hair pasta, half a normal package
Optional - marinate chicken in pesto/oil overnight.
Place chicken, oil and pesto in 8x8 casserole dish.
Bake 25 minutes or until chicken is fully cooked - varies depending on the size of the breasts.
Boil water and cook pasta according to package instructions.
Place tomato slices and mozzarella on each piece of chicken and return dish to the oven for another 5-7 minutes, or until cheese is fully melted.
Serve chicken on a bed of pasta, using the extra sauce as desired. Serves 2.
Niki's note: We often accompany this dish with a side of sauteed asparagus. For the oil, I use avocado oil, but olive, or even coconut would work fine-this just makes the pesto a little more saucy. For the tomato, I only use one slice per breast, however, you could use more if you'd like.
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