Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, basil pesto & mozarella chicken thighs. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Basil Pesto & Mozarella Chicken Thighs is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my entire life.
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! Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
To get started 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 can achieve that.
The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:
- Get basic Marinara Sauce
- Prepare Boneless Skinless Chicken Thighs
- Prepare Salt and Pepper
- Prepare Basil Pesto
- Get Tomatoes, sliced
- Prepare package sliced Mozarella
- Prepare Italian Seasoning
- Get Parmesan Cheese
- Prepare fresh Basil, shredded
- Take Angel Hair Pasta
Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth. Transfer mixture to a medium bowl and stir in Parmesan. Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad?
Steps to make Basil Pesto & Mozarella Chicken Thighs:
- Preheat Oven to 350°F
- Pour marinara in a 13"x9" baking dish.
- Place chicken thighs in the baking dish and sprinkle with salt and pepper.
- Spread pesto on each chicken thigh
- Cover them with tomatoes, and sprinkle with salt and pepper
- Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese.
- Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F.
- 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions.
- Toss pasta with fresh basil
- Remove chicken from oven (don't forget to shut it off).
- Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!
- 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.
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.. A few hours later, pop the frozen cubes of pesto out and place in freezer zip lock baggies. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes.
So that’s going to wrap it up for this special food basil pesto & mozarella chicken thighs recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
