Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, basil pesto & mozarella chicken thighs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. I hope you enjoy this easy Fresh Basil Pesto recipe! Learn how to make homemade basil pesto in this video. You'll simply need basil, nuts, Parmesan, garlic, lemon juice, olive oil and salt.

Basil Pesto & Mozarella Chicken Thighs is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Basil Pesto & Mozarella Chicken Thighs is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:

1. Take 1 jar basic Marinara Sauce
2. Get 6 Boneless Skinless Chicken Thighs
3. Get to taste Salt and Pepper
4. Make ready 1 jar Basil Pesto
5. Make ready 4 Tomatoes, sliced
6. Take 1 (8 oz) package sliced Mozarella
7. Take Italian Seasoning
8. Take Parmesan Cheese
9. Get Handful fresh Basil, shredded
10. Get 32 oz Angel Hair Pasta

Basil pesto is a fresh, aromatic, insanely flavorful sauce. It's light, refreshing, summery and couldn't be easier to make with a handful of fresh ingredients. Pesto is one of my favorite condiments to keep on hand. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy.

Instructions to make Basil Pesto & Mozarella Chicken Thighs:

1. Preheat Oven to 350°F
2. Pour marinara in a 13"x9" baking dish.
3. Place chicken thighs in the baking dish and sprinkle with salt and pepper.
4. Spread pesto on each chicken thigh
5. Cover them with tomatoes, and sprinkle with salt and pepper
6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese.
7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F.
8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions.
9. Toss pasta with fresh basil
10. Remove chicken from oven (don't forget to shut it off).
11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!
12. 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.

Pesto is one of my favorite condiments to keep on hand. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and. Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or (to refer to the original dish) pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. This homemade basil pesto is my absolute favorite.

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