2 boneless skinless chicken breasts (about 1 lb)
1 head of broccoli, floretes cut and stalk peeled and sliced
1/2 package rotini pasta
1/2 cup or more of pesto, pre-made or fresh
Optional: Parmesan Cheese to serve
The Carnivorous Herbivore |
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I recently had a lot of pesto to go through, and I thought, why not try it as a marinade? There is a part of me that feels using pesto as a marinade is a bit sacrilegious (it is meant to be served fresh), but all that raw garlic was begging to get into my chicken! I marinated overnight, then roasted. Added cooked broccoli, pasta, and more pesto, and you've got a weeknight meal that everyone will love. I love the cooked pesto mixed with the fresh--it really adds layers and depth of flavor. Perfect with some white wine and Parmesan cheese sprinkled on top! What an easy crowd-pleaser! You'll need: 2 boneless skinless chicken breasts (about 1 lb) 1 head of broccoli, floretes cut and stalk peeled and sliced 1/2 package rotini pasta 1/2 cup or more of pesto, pre-made or fresh Optional: Parmesan Cheese to serve Marinate the chicken in one third of the pesto at least an hour, or overnight. When you're ready to cook, preheat the oven to 400 degrees. Place your chicken in a lightly greased baking pan, and roast for about 25-30 minutes, depending on how big the breasts are. Meanwhile, set a pot of salted water on the stove to boil. When the chicken comes out of the oven, add the pasta to the water and cook according to the package directions for "al dente," adding the broccoli for the last three minutes of cooking. When the chicken is cool enough to touch, slice it into cubes. Drain the pasta and return it to the pot with the chicken and broccoli. Toss all with the rest of the pesto, and serve immediately with some extra Parmesan cheese on top. Enjoy!
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