Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 1 tbsp Extra-virgin olive oil
- 8 oz Linguine pasta
- 1/4 cup Chicken broth
- 1/2 cup Pesto sauce use more if needed
- 1 cup Fresh mozzarella cut into small chunks
- 1/4 cup Parmesan cheese grated
- 15 Heirloom grape tomatoes halved (substitute regular grape tomatoes if needed)
- 2 tbsp Red onion minced
- 2 tsp Fresh parsley garnish
- 4 slices Crusty bread toasted and drizzled with olive oil if desired
Instructions
- Season the chicken on both sides well with salt and pepper.
- Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest for 5 minutes before cutting into bite sized pieces.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Once done, drain well. stir in the broth, pesto, mozzarella, parmesan, chicken, tomatoes, and onion. (Place back on the stovetop if needed to warm up for a minute or two while stirring). Taste and adjust the seasoning with salt and pepper or more pesto.
- Garnish with parsley. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.
Nutrition
Calories: 722kcal | Carbohydrates: 82g | Protein: 37g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1017mg | Potassium: 464mg | Fiber: 4g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 4mg
Pesto Chicken
Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 1 tbsp Extra-virgin olive oil
- 8 oz Linguine pasta
- 1/4 cup Chicken broth
- 1/2 cup Pesto sauce use more if needed
- 1 cup Fresh mozzarella cut into small chunks
- 1/4 cup Parmesan cheese grated
- 15 Heirloom grape tomatoes halved (substitute regular grape tomatoes if needed)
- 2 tbsp Red onion minced
- 2 tsp Fresh parsley garnish
- 4 slices Crusty bread toasted and drizzled with olive oil if desired
Instructions
- Season the chicken on both sides well with salt and pepper.
- Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest for 5 minutes before cutting into bite sized pieces.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Once done, drain well. stir in the broth, pesto, mozzarella, parmesan, chicken, tomatoes, and onion. (Place back on the stovetop if needed to warm up for a minute or two while stirring). Taste and adjust the seasoning with salt and pepper or more pesto.
- Garnish with parsley. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.
Nutrition
Calories: 722kcalCarbohydrates: 82gProtein: 37gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 1017mgPotassium: 464mgFiber: 4gSugar: 5gVitamin A: 880IUVitamin C: 2mgCalcium: 310mgIron: 4mg
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