Tuesday, 18 December 2012

Baked Pesto Chicken with Garlic Angel Hair Pasta

This was a really good and tasty. Instead of mozzarella I used a french cheese called Tomme de Savoie, but as I suspect that most people won't have access to it, I've left the recipe below using mozzarella. The tomme brought a flavour all it's own to this recipe though, a tangier sharper taste than mozzarella, which worked really well with the garlicky pasta.

Baked Pesto Chicken with Garlic Angel Hair Pasta (adapted from Moms Who Think)
(Serves 4)

4 boneless skinless chicken breasts
4 tbsp basil pesto
2 plum tomatoes, sliced
shredded mozzarella cheese
240g angel hair pasta
2 tbsp cup olive oil
bunch fresh parsley, chopped
4 cloves garlic, finely chopped
4 tbsp Parmesan cheese, grated
Preheat oven to 200C. 

Put the pesto and chicken in bowl and toss until the chicken is covered. Place on a baking tray and bake for 20-25 minutes. 
Take the chicken out of the oven and place the slices of tomato on top of chicken and sprinkle with cheese, return to the oven and bake for another 3-5 minutes.

Meanwhile, cook the angel hair pasta according to the instructions on the packet, drain.
While the pasta is cooking, heat the oil in a pan over medium high heat. Saute the parsley and garlic in oil for a minute.
Drain pasta well and mix with garlic mixture, grate in the cheese and add the pepper, mix to combine. Serve the chicken on top of the pasta with fresh green veg.

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