FRESH ROSEMARY CHICKEN WITH PESTO PASTA!
This is an easy but impressive recipe to prepare for your next dinner party!
Provided by Becky Hammond
Categories Pasta
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. Place Chicken breasts in a plastic zip-lock bag. In a small bowl, combine olive oil, rosemary, oregano, basil, 1 tablespoon garlic, salt and pepper. Whisk together.
- 2. Pour marinade over chicken in bag, zip shut, and mix together so all chicken gets coated. Place in the fridge for 15 or so minutes.
- 3. Meanwhile, begin cooking pasta (follow box instructions).
- 4. Slice bread loaf into medium sized slices and lay out on a cooking sheet. Lightly coat (both sides) with olive oil. On top, place a small amount of butter, small amount of garlic, salt, and pepper, and then heavily coat with cheese.
- 5. Take chicken out of the fridge and place in a sprayed 9 x 13. top with extra Rosemary sprigs and whole basil leaves. Place chicken on a middle oven rack, and the bread slices on a bottom rack. Cook chicken for 25-30 minutes, until juice runs clear and it appears done. Watch the bread so as the cheese melt and the bread toasts, but does not burn! not an exact time on this!
- 6. Take 1/2 jar of sundried tomatoes and mix with 1/2 jar of pesto sauce. When the pasta is done cooking, strain it and mix with pesto/tomato mixture.
- 7. Serve whole chicken breasts on top of pesto pasta with sun dried tomatoes and bread on the side. ENJOY!
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Reneilwe Gouwe
[email protected]I'm not a big fan of chicken, but this dish was surprisingly good. The pesto pasta really made the dish.
hari aashu
[email protected]This was my first time making pesto pasta and it was delicious! I will definitely be making it again.
Uduba Maryann
[email protected]I'm not a fan of pesto, so I used a different sauce. The chicken was still very good.
Niyas Muhammed
[email protected]This is one of my favorite recipes! I make it all the time. It's so easy and always turns out great.
Himesh Paudel
[email protected]I'm not sure what happened, but my chicken didn't cook all the way through. I had to put it back in the oven for another 10 minutes.
sallu sallu
[email protected]This dish was a bit too expensive for my taste. I could have made something similar for less money.
Tahir Boy
[email protected]I'm not a big fan of rosemary, but I really enjoyed this dish. The chicken was very flavorful and the pesto pasta was creamy and delicious.
Kikonde Jackson
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and the leftovers are just as good the next day.
Ghulam Mustafa Mughal
[email protected]I followed the recipe exactly and the chicken came out dry. Not sure what went wrong.
Noor Shadem
[email protected]This dish was a bit too greasy for me. I think I'll try it again with less oil.
Sk Aminul
[email protected]The chicken was delicious but the pesto pasta was a bit bland for my taste.
Xoliseka Mziwakhe
[email protected]I love the simplicity of this dish. It's easy to make and doesn't require a lot of ingredients.
Belay Berasa
[email protected]This was my first time making rosemary chicken, and it turned out great! The chicken was crispy on the outside and juicy on the inside. The pesto pasta was also very good.
Micki Guyader
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The combination of rosemary and pesto is perfect.
BEN OGAR
[email protected]This rosemary chicken with pesto pasta was a hit with my family! The chicken was so flavorful and moist, and the pesto pasta was creamy and delicious.