1 lb. skinless boneless chicken breasts or chicken tenders with tendons removed, grilled or baked
1 teaspoon dried oregano
¾ teaspoon lemon pepper
½ teaspoon garlic powder
1/8 teaspoon salt
1 recipe Roasted Garlic And Fresh Basil Pesto
8 ounces Pene Pasta, cooked according to package instructions, al dente
Roasted Garlic And Fresh Basil Pesto
2 large or 3 small heads of garlic
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 cup fresh basil leaves, loosely packed (1 1/2-oz. fresh basil)
4 – tablespoons butter seasoning, Molly McButter, etc.
2 tablespoons (1/2 oz.) plus 1/4 cup freshly grated Asiago or Parmesan cheese
1/4 cup (1 oz.) grated Frigo Truly Light Mozzarella Cheese
1. Preheat oven to 350º F. Using a sharp knife, slice each head of garlic in half crosswise. Rejoin the top of the garlic head with the bottom and wrap tightly in foil. Bake garlic for 35 to 40 minutes or until garlic cloves become soft and easy to scoop out of skin. Remove garlic from oven and allow to cool 10 to 15 minutes before unwrapping foil. Using a small spoon or knife, scoop roasted garlic out of each individual clove and set aside in a small bowl or cup.
2. Combine roasted garlic with basil, olive oil, butter seasoning and cheeses in a food processor or blender. Blend all ingredients together until smooth; transfer pesto to small covered bowl and set aside until ready to use.
3. Season chicken, both sides with oregano garlic powder and lemon pepper and bake or grill 350 F for 20 to 30 minutes until juices run clear. The amount of time needed to bake or grill tenders is about half that of a breast. Remove chicken from heat and slice into bite size pieces.
4. While chicken is cooking, boil water and cook pasta al dente according to package directions. Rinse cooked pasta in hot water, drain well and spray lightly with olive oil cooking spray.
5. Transfer hot pasta to large pasta bowl or dish and toss with Roasted Garlic Pesto and Oregano Chicken pieces. Serve with an additional 1-tablespoon of fresh grated Asiago or Parmesan cheese.
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