Herbed pesto chicken with linguine
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Your weeknight chicken dinner gets a blast of flavor from the pesto in this dish that requires minimal hands-on time before it goes into the oven. (Don’t skip lining the pan with aluminum foil; it makes for an easier cleanup.) While the chicken bakes, prepare the pasta so everything is hot and ready at the same time. Feel free to use any combination of herbs that you like in this homemade sauce. And be sure to scoop up any extra pesto to mix with the linguini for a classic, comforting meal. Sprinkle with extra fresh herbs if you’ve got them for flavor and a pretty presentation.
Ingredients
Cilantro
0.5 cup(s)
Fresh parsley
0.5 cup(s)
Fresh lemon juice
1 Tbsp
Olive oil
1 tsp
Mineral water
1 Tbsp
Dijon mustard
1 tsp
Table salt
0.5 tsp
Black pepper
0.125 tsp
Uncooked boneless skinless chicken breast(s)
1.25 pound(s)
Cooked linguini
3.5 cup(s)
Instructions
1
Preheat oven to 350ºF.
2
In a food processor, process all sauce ingredients until well-blended.
3
Coat each chicken breast generously with sauce and place on a baking pan lined with aluminum foil. Bake until chicken is no longer pink in center, 20 minutes.
4
Serve each breast with a heaping 3/4 cup linguine.
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