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Immediately after dinner last night, we went to a friend's house for her birthday (for which I made this cake). I didn't have time to get these recipes posted, so here they are a tiny bit late. :)
Pesto-Topped Chicken Breasts
Delicious and tender and perfectly flavored! This takes just a tiny amount of pesto - most pesto recipes make pretty large quantities by comparison.
Prep: 5 minutes
Cook: 45 minutes
Servings: 4
Ingredients
Directions
Preheat oven to 400°F. Spray a casserole dish with cooking spray.
Place pint nuts in food processor with S-blade. Pulse a few times. Add basil and pulse a few more times. Add garlic and pulse a few times again. Now, with processor running, add olive oil in a constant fine stream. Stop to scrape down the bowl with a spatula. Add the cheese and pulse again until blended. Add a pinch of salt and black pepper to taste.
Place chicken breasts in prepared casserole dish. Divide pesto evenly among chicken breasts, spreading on top of each. Cover dish with foil and bake 45 minutes.
When oven timer goes off, turn off the oven but leave the chicken in while you make the fettuccine.
Creamy Fettuccine
This is delicious and lovely for a light lunch all on its own, or as a side dish or even a vegetarian main dish.
Prep: 5 minutes
Cook: 11 minutes
Servings: 4
Ingredients
Directions
Cook pasta according to package directions. Meanwhile, combine melted butter and ricotta. Add Parmesan and mix well. Toss with tomato, basil, and spinach. Add salt and pepper to taste. Toss with drained but still hot pasta.
Pesto-Topped Chicken Breasts
Delicious and tender and perfectly flavored! This takes just a tiny amount of pesto - most pesto recipes make pretty large quantities by comparison.
Prep: 5 minutes
Cook: 45 minutes
Servings: 4
Ingredients
- cooking spray
- 4 teaspoons pine nuts
- 1/4 cup packed fresh basil leaves
- 2 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan
- salt & pepper to taste
- 4 boneless skinless chicken breasts
Directions
Preheat oven to 400°F. Spray a casserole dish with cooking spray.
Place pint nuts in food processor with S-blade. Pulse a few times. Add basil and pulse a few more times. Add garlic and pulse a few times again. Now, with processor running, add olive oil in a constant fine stream. Stop to scrape down the bowl with a spatula. Add the cheese and pulse again until blended. Add a pinch of salt and black pepper to taste.
Place chicken breasts in prepared casserole dish. Divide pesto evenly among chicken breasts, spreading on top of each. Cover dish with foil and bake 45 minutes.
When oven timer goes off, turn off the oven but leave the chicken in while you make the fettuccine.
Creamy Fettuccine
This is delicious and lovely for a light lunch all on its own, or as a side dish or even a vegetarian main dish.
Prep: 5 minutes
Cook: 11 minutes
Servings: 4
Ingredients
- 1/2 pound fettuccine
- 3 tablespoons butter, melted
- 3/4 cup ricotta
- 1/3 cup grated Parmesan cheese
- 1 Roma tomato, diced
- 2 tablespoons fresh basil leaves, cut into ribbons
- 1/4 cup fresh baby spinach leaves, cut into ribbons
- salt & pepper to taste
Directions
Cook pasta according to package directions. Meanwhile, combine melted butter and ricotta. Add Parmesan and mix well. Toss with tomato, basil, and spinach. Add salt and pepper to taste. Toss with drained but still hot pasta.
