Recipe of Ultimate Basil Pesto & Mozarella Chicken Thighs

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Basil Pesto & Mozarella Chicken Thighs. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Basil Pesto & Mozarella Chicken Thighs Recipe. 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!

You can have Basil Pesto & Mozarella Chicken Thighs using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Basil Pesto & Mozarella Chicken Thighs

1. You need 1 jar of basic Marinara Sauce.
2. You need 6 of Boneless Skinless Chicken Thighs.
3. Make ready to taste of Salt and Pepper.
4. Take 1 jar of Basil Pesto.
5. Take 4 of Tomatoes, sliced.
6. Take 1 (8 oz) of package sliced Mozarella.
7. Make ready of Italian Seasoning.
8. Take of Parmesan Cheese.
9. Take Handful of fresh Basil, shredded.
10. Take 32 oz of Angel Hair Pasta.

One of my favorite dishes ever is Noodles & Co's Pesto Cavatappi.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.

Basil Pesto & Mozarella Chicken Thighs instructions

1. Preheat Oven to 350°F.
2. Pour marinara in a 13"x9" baking dish..
3. Place chicken thighs in the baking dish and sprinkle with salt and pepper..
4. Spread pesto on each chicken thigh.
5. Cover them with tomatoes, and sprinkle with salt and pepper.
6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese..
7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F..
8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions..
9. Toss pasta with fresh basil.
10. Remove chicken from oven (don't forget to shut it off)..
11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!.
12. 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..

Basil pesto recipes often call for pine nuts but you can easily substitute walnuts.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.

Have ready a bowl of ice and cold water.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..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.