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Composition for Basil Pesto & Mozarella Chicken Thighs:
- Make ready 1 jar basic Marinara Sauce
- Take 6 of Boneless Skinless Chicken Thighs
- Take to taste for Salt and Pepper
- You need 1 jar Basil Pesto
- Get 4 for Tomatoes, sliced
- Require 1 (8 oz) for package sliced Mozarella
- Make ready - Italian Seasoning
- Make ready Parmesan Cheese
- Give Handful for fresh Basil, shredded
- Take 32 oz for Angel Hair Pasta
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. Traditionally, pesto sauce was made using a mortar and pestle, which produces great texture. Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad?
Basil Pesto & Mozarella Chicken Thighs start cooking:
- 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.
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.. 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. A few hours later, pop the frozen cubes of pesto out and place in freezer zip lock baggies.
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