Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, basil pesto & mozarella chicken thighs. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn't get bruised or lose its flavor and maintains its vibrant green color.
Basil Pesto & Mozarella Chicken Thighs is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Basil Pesto & Mozarella Chicken Thighs is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Make ready 1 jar basic Marinara Sauce
- Make ready 6 Boneless Skinless Chicken Thighs
- Get to taste Salt and Pepper
- Make ready 1 jar Basil Pesto
- Prepare 4 Tomatoes, sliced
- Take 1 (8 oz) package sliced Mozarella
- Get Italian Seasoning
- Make ready Parmesan Cheese
- Get Handful fresh Basil, shredded
- Take 32 oz Angel Hair Pasta
Basil Pesto is such a versatile sauce. It's fantastic tossed with any pasta or used as a spread on sandwiches. It's the secret ingredient in Chicken Pesto Pasta or these Chicken Pesto Roll-Ups. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy.
Steps 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.
Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and. Basil pesto, the iconic green sauce we slather on pasta and bruschetta, is both ancient and modern. Long beloved in Italy, basil pesto became popular in the U. Pesto is one of my favorite condiments to keep on hand. It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta!
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