What’s up friends?! 🙂 I am glad to be here and it is crazy I have been at this blogging thing for 6 months now! Creamy chicken and noodles was my first post…definitely had some need for improvement and I still do but I have learned so much about photography and blogging and I absolutely love it! Today, I want to talk about Tomato Pesto Chicken and Angel Hair.
I may say this a lot but this is DEFINITELY one of my favorite meals so far. This was one of those recipes I had that I tweaked some things here and there and it certainly paid off because it was TOTALLY FANTASTIC!
And seriously the sauce is pretty much the deal maker in this recipe. All I was thinking when I was making it was okay, why in the heck don’t I have some french bread around to dip into this tomato pesto goodness? Tomato pesto has become a recent staple for me because it just has this clean eating sort of taste that leaves you feeling satisfied.
There are lots of fantastic things going on here…1) super juicy chicken from the oven 2) a fantastic creamy tomato pesto sauce, which is super easy by the way 3) did I mention the sauce?! 😉
The tomato pesto used for this recipe was store-bought and I personally like the Mezzetta brand tomato pesto sauce. But I am pretty certain you can expect a post on tomato pesto sometime in the future because it is like my new favorite thing. It is just crazy good in my book.
I like to get this meal going as follows:
–Bake the Chicken Breasts. Preheat the oven to 350 degrees and prepare the chicken by rinsing and patting it dry. Sprinkle a little salt and pepper and top with about a tablespoon of tomato pesto. Bake at 350 for about 18-20 minutes.
–Start the sauce. Heat the olive oil in a large skillet. Add sliced mushrooms, red pepper flakes, garlic and sauté until mushrooms have softened. Add milk and tomato pesto and stir. Bring to a boil and then reduce to simmer. Add stewed tomatoes.
–Cook the pasta. Bring pot of salted water to a boil. Cook pasta according to manufacturer’s directions.
–Put it all together. Add some angel hair to a bowl, top with sauce and chicken breast strips. Eat some delicious tomato pesto chicken pasta and enjoy with family and friends.
–Tell your friends. Share your new pesto goodness with friends and family! 🙂
Tomato Pesto Chicken and Angel Hair
Ingredients
- 1-2 tablespoons olive oil
- 1 pound chicken breasts
- 1/4 teaspoon red pepper flakes
- 3 garlic cloves minced
- 4 oz fresh mushrooms sliced
- 1 cup stewed tomatoes drained
- 1/2 cup tomato pesto + 2T
- 1/8 teaspoon salt
- 1 cup milk
- 8-10 oz angel hair pasta
Instructions
Bake the Chicken-
- Preheat oven to 350 degrees. Rinse chicken breasts and pat dry with paper towel. Sprinkle with pinch of salt and pepper. Spread 1 tablespoon tomato pesto on each chicken breast. Bake at 350 for 18-20 minutes and center is no longer pink.
Make the Pesto Sauce-
- Heat 1-2 tablespoons olive oil medium heat in a large skillet. Add sliced mushrooms, red pepper flakes and saute 2-3 minutes or until mushrooms have softened. Add garlic, pesto, milk, and salt and combine ingredients. Bring to a boil and then reduce to simmer. Mix in stewed tomatoes.
Cook pasta-
- Bring pot of salted water to a boil. Cook pasta according to package directions.
Assemble pasta bowls-
- Add pasta to bowl. Top with pesto sauce and chicken strips. Enjoy!
- Author: 3 Scoops of Sugar
Love,
3 Scoops of Sugar
