Ingredients
- 8 oz Arborio rice
- Chicken broth
- 1 pound Chicken breast boneless skinless cut into bite sized pieces
- 4 tbsp Extra-virgin olive oil
- 1 clove Garlic
- 4 oz Fresh basil
- 4 tsp Parmesan cheese grated
- 4 oz Sun dried tomatoes sliced
- Burrata cheese
- Panko breadcrumbs
Instructions
- In a blender combine garlic and basil, pulse for a few seconds. Scrape the sides with a rubber spatula. Slowly drizzle in olive oil while blending to combine the ingredients together. Season with salt and pepper and set aside.
- Bring a large pot of water to a boil, season with salt. Cook pasta according to directions on package and drain.
- In a saute pan heat 1 tbsp of olive oil over medium heat, add in the chicken and cook until its no longer pink inside, about 6 - 8 minutes. (To check, cut into the fattest piece to make sure its fully cooked). Add in sun dried tomatoes and saute for 1 -2 minutes.
- Turn off heat and toss in pasta and pesto sauce. Garnish with parmesan cheese.
Nutrition
Calories: 548kcal | Carbohydrates: 59g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 223mg | Potassium: 1601mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1777IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 5mg
Basil Chicken
Ingredients
- 8 oz Arborio rice
- Chicken broth
- 1 pound Chicken breast boneless skinless cut into bite sized pieces
- 4 tbsp Extra-virgin olive oil
- 1 clove Garlic
- 4 oz Fresh basil
- 4 tsp Parmesan cheese grated
- 4 oz Sun dried tomatoes sliced
- Burrata cheese
- Panko breadcrumbs
Instructions
- In a blender combine garlic and basil, pulse for a few seconds. Scrape the sides with a rubber spatula. Slowly drizzle in olive oil while blending to combine the ingredients together. Season with salt and pepper and set aside.
- Bring a large pot of water to a boil, season with salt. Cook pasta according to directions on package and drain.
- In a saute pan heat 1 tbsp of olive oil over medium heat, add in the chicken and cook until its no longer pink inside, about 6 - 8 minutes. (To check, cut into the fattest piece to make sure its fully cooked). Add in sun dried tomatoes and saute for 1 -2 minutes.
- Turn off heat and toss in pasta and pesto sauce. Garnish with parmesan cheese.
Nutrition
Calories: 548kcalCarbohydrates: 59gProtein: 37gFat: 19gSaturated Fat: 3gCholesterol: 73mgSodium: 223mgPotassium: 1601mgFiber: 6gSugar: 12gVitamin A: 1777IUVitamin C: 18mgCalcium: 111mgIron: 5mg
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