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Basil Pesto & Mozarella Chicken Thighs cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Basil Pesto & Mozarella Chicken Thighs dishes that you simply make.
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Ingredients requirements for Basil Pesto & Mozarella Chicken Thighs:
- Provide 1 jar basic Marinara Sauce
- Give 6 Boneless Skinless Chicken Thighs
- Make ready to taste - Salt and Pepper
- Provide 1 jar - Basil Pesto
- Give 4 Tomatoes, sliced
- Give 1 (8 oz) package sliced Mozarella
- Require of Italian Seasoning
- Give for Parmesan Cheese
- Prepare Handful fresh Basil, shredded
- Provide 32 oz of Angel Hair Pasta
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. 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.
Basil Pesto & Mozarella Chicken Thighs making process:
- 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.
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. 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?
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