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Tuesday, February 8, 2011

Recipe: Chicken Pesto Pasta

I am excited to share this recipe right away because I had some leftover chicken breasts from my previously published recipe: Cheesy Garlic Chicken. Therefore you can make these two dishes consecutively; or even simultaneously. Just freeze the other dish and put it in the oven on those really busy nights.

1 (16 ounce) package pasta (any kind you wish)
2 tablespoons olive oil
4 skinless, boneless chicken breasts -- cut into thin strips
2 cloves garlic
1 medium tomato, chopped into small pieces
1 small onion, diced
1/4 cup pesto
1/4 cup sun-dried tomatoes
3 tablespoons grated Parmesan cheese
3 tablespoons shredded mozzarella cheese

1. Put pasta in a large pot of salted water. Cook in medium to high heat until it boils. Remove the pot from the burner the moments it hits the boiling point. Drain the pasta.

2. Heat olive oil in a large skillet over medium heat. Saute the chicken, garlic, tomato, and onion until the chicken is lightly cooked.

3. Reduce heat to low. Add salt, pepper, pesto, and sun-dried tomatoes. Cook until chicken is thoroughly done.

4.) Sprinkle with grated Parmesan cheese and shredded mozzarella cheese.

*I served this with Texas-style garlic toast.

Makes 4 servings.
Prep Time: 20 minutes
Cook Time: 10 minutes.

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