Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, basil pesto & mozarella chicken thighs. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
The Classico Pesto & Bruschetta Sauce Collection, Made W/ The Finest Ingredients. 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 Pesto & Mozarella Chicken Thighs is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Prepare 1 jar basic Marinara Sauce
- Make ready 6 Boneless Skinless Chicken Thighs
- Take to taste Salt and Pepper
- Prepare 1 jar Basil Pesto
- Take 4 Tomatoes, sliced
- Make ready 1 (8 oz) package sliced Mozarella
- Take Italian Seasoning
- Get Parmesan Cheese
- Get Handful fresh Basil, shredded
- Get 32 oz 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. Combine basil, oil, pine nuts, and garlic in the bowl of a food processor.
Instructions to make Basil Pesto & Mozarella Chicken Thighs:
- 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.
Add a large pinch of salt and process until smooth. Transfer mixture to a medium bowl and stir in Parmesan. Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad? A few hours later, pop the frozen cubes of pesto out and place in freezer zip lock baggies. Add the basil leaves, salt, and pepper.
So that’s going to wrap this up with this special food basil pesto & mozarella chicken thighs recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
