Basil Pesto & Mozarella Chicken Thighs. Hormone free Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest!
Basil is a powerfully aromatic herb and a little goes a long way.
You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves.
One of my favorite dishes ever is Noodles & Co's Pesto Cavatappi.
You can cook Basil Pesto & Mozarella Chicken Thighs using 10 ingredients and 12 steps. Here is how you cook it.
Ingredients of Basil Pesto & Mozarella Chicken Thighs
- Prepare 1 jar of basic Marinara Sauce.
- Prepare 6 of Boneless Skinless Chicken Thighs.
- You need to taste of Salt and Pepper.
- You need 1 jar of Basil Pesto.
- Prepare 4 of Tomatoes, sliced.
- You need 1 (8 oz) of package sliced Mozarella.
- You need of Italian Seasoning.
- Prepare of Parmesan Cheese.
- It's Handful of fresh Basil, shredded.
- You need 32 oz of Angel Hair Pasta.
What is pesto and how to use it? Classic pesto is an Italian sauce made of fresh basil, pine nuts, garlic, and aged hard cheese-typically grated Parmesan-all brought together by a drizzle of quality extra virgin olive oil and seasoned simply with salt and black pepper. Traditionally, pesto sauce was made using a mortar and pestle, which produces great texture. Have ready a bowl of ice and cold water.
Basil Pesto & Mozarella Chicken Thighs step by step
- Preheat Oven to 350°F.
- Pour marinara in a 13"x9" baking dish..
- Place chicken thighs in the baking dish and sprinkle with salt and pepper..
- Spread pesto on each chicken thigh.
- Cover them with tomatoes, and sprinkle with salt and pepper.
- Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese..
- Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F..
- 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions..
- Toss pasta with fresh basil.
- Remove chicken from oven (don't forget to shut it off)..
- Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!.
- *NOTES** Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil..
Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad? I have for years, and to freeze, be sure to drizzle olive oil over the top of the pesto, cover and it keeps its color WITHOUT blanching the basl.. Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth. Transfer mixture to a medium bowl and stir in Parmesan. - Use half basil and half rocket, replace the pine nuts with walnuts, and use pecorino instead of Parmesan to keep things veggie. - Swap out pine nuts for almonds and basil for rocket. - Use hazelnuts in place of pine nuts and replace basil with flat-leaf parsley. - Go for an Asian vibe and.