Fresh Rosemary Chicken With Pesto Pasta Recipes

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

Steps:

• 1. Preheat oven to 350. Place Chicken breasts in a plastic zip-lock bag. In a small bowl, combine olive oil, rosemary, oregano, basil, 1 tablespoon garlic, salt and pepper. Whisk together.
• 2. Pour marinade over chicken in bag, zip shut, and mix together so all chicken gets coated. Place in the fridge for 15 or so minutes.
• 3. Meanwhile, begin cooking pasta (follow box instructions).
• 4. Slice bread loaf into medium sized slices and lay out on a cooking sheet. Lightly coat (both sides) with olive oil. On top, place a small amount of butter, small amount of garlic, salt, and pepper, and then heavily coat with cheese.
• 5. Take chicken out of the fridge and place in a sprayed 9 x 13. top with extra Rosemary sprigs and whole basil leaves. Place chicken on a middle oven rack, and the bread slices on a bottom rack. Cook chicken for 25-30 minutes, until juice runs clear and it appears done. Watch the bread so as the cheese melt and the bread toasts, but does not burn! not an exact time on this!
• 6. Take 1/2 jar of sundried tomatoes and mix with 1/2 jar of pesto sauce. When the pasta is done cooking, strain it and mix with pesto/tomato mixture.
• 7. Serve whole chicken breasts on top of pesto pasta with sun dried tomatoes and bread on the side. ENJOY!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.