Tomato Basil Chicken + Pesto Pasta

I don’t consider myself a chef, but after coming up with this mouthwatering recipe I might need to add it to my resume. Trust me, you’ll be wanting seconds.

This is a relatively healthy meal that’s perfect for an at-home date night or a delicious Italian dish for the whole family. The instructions below make enough for four servings. (P.s. if you’re a vegetarian the tomatoes make a great dish on their own, too! Especially served over the pesto pasta.)

Ingredients:

• Two thick boneless skinless chicken breasts cut in half lengthwise (or four thin chicken breasts)

• 1/4 Cup panko bread crumbs

• 1/4 Cup sour cream (or non-fat plain Greek yogurt)

• 1/2 Tsp garlic powder

• 1/4 Tsp onion powder

• 1/2 Tsp salt

• 1/2 Tsp ground black pepper

• 1 Tsp ground parsley

For the tomatoes:

• 1 Large garden fresh tomato cut into four even slices

• 1 TBS olive oil

• 1/4 Cup red wine vinegar

• 2 Tsp ground basil

• Salt and pepper to taste

• Eight balls of fresh mozzarella cheese

• 1 Tsp parmesan cheese

For the Pasta:

• Four servings of whole grain spaghetti noodles

• Pesto sauce to taste

I know this might seem like a lot, but it’s not as time consuming as it might seem. The chicken, tomatoes, and pasta only took about an hour to prepare and didn’t call for any costly ingredients that I didn’t already have in my pantry. You can do it!

Instructions:

• Preheat your oven to 400 degrees.

• Once you cut the chicken breasts in half pat them dry with a paper towel.

• Coat the top of each chicken breast with sour cream (or non-fat plain Greek yogurt)

• In a small bowl, mix bread crumbs, garlic powder, onion powder, salt, pepper, and parsley.

• Evenly mound the dry mixture on the top of each chicken breast (there’s no need to coat the bottom).

• Place chicken breasts on a baking sheet and bake for 25 minutes or until cooked through.

• While the chicken cooks, start prepping the tomato slices by putting them in a small container with a lid. You can also start making the pasta noodles according to the directions on the box.

• Pour the olive oil and red wine vinegar on top.

• Season with basil, salt, and pepper.

• Let it marinate on each side for about 7 minutes and then place the tomato slices on a small baking sheet lined with tin foil and spray with non-stick spray.

• Top each tomato slice with two balls of fresh mozzarella cheese and sprinkle with parmesan cheese.

• Bake in the oven at 400 degrees for 10 minutes or until cheese is melted.

• Once the noodles are done, coat them in about four tablespoons of pesto sauce. You can add more or less depending on how much flavor you like.

• Plate your chicken and top each breast with a tomato slice.

• Serve with pesto pasta on the side

• Enjoy!

If you have leftovers, I recommended reheating the chicken in the oven rather than the microwave to give it a crispy texture. Nick enjoyed this dish so much he licked his plate clean (literally), so needless to say it will definitely be a household favorite and I hope it will be for you, too.

If you try this recipe make sure to post a picture on Facebook or Instagram and tag me @CarlyReiser and let me know what you think!

Positive vibes always,

M + M