Recipe: Appetizing Basil Pesto & Mozarella Chicken Thighs

Basil Pesto & Mozarella Chicken Thighs. We Are the Largest Online Restaurant Supplier Serving Restaurants and Individuals. Create Flavorful Meals With McCormick Sweet Basil Leaves. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves. It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! You can have Basil Pesto & Mozarella Chicken Thighs using 10 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Basil Pesto & Mozarella Chicken Thighs

1. It's 1 jar of basic Marinara Sauce.
2. You need 6 of Boneless Skinless Chicken Thighs.
3. It's to taste of Salt and Pepper.
4. It's 1 jar of Basil Pesto.
5. You need 4 of Tomatoes, sliced.
6. Prepare 1 (8 oz) of package sliced Mozarella.
7. Prepare of Italian Seasoning.
8. It's of Parmesan Cheese.
9. Prepare Handful of fresh Basil, shredded.
10. It's 32 oz of Angel Hair Pasta.

Easy-breezy to prepare and bursting with flavor! One of my favorite dishes ever is Noodles & Co's Pesto Cavatappi. This simple Italian sauce brings summery flavor to all sorts of dishes, including our Pesto Pizzas and Chicken Fettuccine with Pesto Cream Sauce. Pesto is traditionally made with cheese, but it's just as good without (it freezes better, too).

Basil Pesto & Mozarella Chicken Thighs step by step

1. Preheat Oven to 350°F.
2. Pour marinara in a 13"x9" baking dish..
3. Place chicken thighs in the baking dish and sprinkle with salt and pepper..
4. Spread pesto on each chicken thigh.
5. Cover them with tomatoes, and sprinkle with salt and pepper.
6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese..
7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F..
8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions..
9. Toss pasta with fresh basil.
10. Remove chicken from oven (don't forget to shut it off)..
11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!.
12. *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..

This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! I freeze this now and keep it on hand for my spaghetti sauce or others sauces. Place the basil in a blender. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil.