Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, basil pesto & mozarella chicken thighs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Basil Pesto & Mozarella Chicken Thighs is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Basil Pesto & Mozarella Chicken Thighs is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Get 1 jar basic Marinara Sauce
- Take 6 Boneless Skinless Chicken Thighs
- Make ready to taste Salt and Pepper
- Make ready 1 jar Basil Pesto
- Make ready 4 Tomatoes, sliced
- Get 1 (8 oz) package sliced Mozarella
- Make ready Italian Seasoning
- Make ready Parmesan Cheese
- Make ready Handful fresh Basil, shredded
- Get 32 oz Angel Hair Pasta
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? 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..
Instructions 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.
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.. One of my favorite dishes ever is Noodles & Co's Pesto Cavatappi. Mix everything together in food processor except the oil and lemon. Once everything is mixed well, drizzle with lemon and oil.
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