Basil Pesto & Mozarella Chicken Thighs
Basil Pesto & Mozarella Chicken Thighs

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, basil pesto & mozarella chicken thighs. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Basil Pesto & Mozarella Chicken Thighs is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Basil Pesto & Mozarella Chicken Thighs is something that I’ve loved my whole life. They’re fine and they look fantastic.

The Classico Pesto & Bruschetta Sauce Collection, Made W/ The Finest Ingredients. Hormone free Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta!

To begin with this recipe, we have to prepare a few components. You can cook basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
  1. Prepare 1 jar basic Marinara Sauce
  2. Take 6 Boneless Skinless Chicken Thighs
  3. Prepare to taste Salt and Pepper
  4. Take 1 jar Basil Pesto
  5. Prepare 4 Tomatoes, sliced
  6. Prepare 1 (8 oz) package sliced Mozarella
  7. Make ready Italian Seasoning
  8. Prepare Parmesan Cheese
  9. Take Handful fresh Basil, shredded
  10. Prepare 32 oz Angel Hair Pasta

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. One of my favorite dishes ever is Noodles & Co's Pesto Cavatappi. Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad? I have for years, and to freeze, be sure to drizzle olive oil over the top of the pesto, cover and it keeps its color WITHOUT blanching the basl..

Steps to make Basil Pesto & Mozarella Chicken Thighs:
  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. Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth.

So that is going to wrap this up for this exceptional food basil pesto & mozarella chicken thighs recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!