Basil Pesto & Mozarella Chicken Thighs. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts.

This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! I freeze this now and keep it on hand for my spaghetti sauce or others sauces. You can have Basil Pesto & Mozarella Chicken Thighs using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Basil Pesto & Mozarella Chicken Thighs

Prepare 1 jar of basic Marinara Sauce.
It's 6 of Boneless Skinless Chicken Thighs.
You need to taste of Salt and Pepper.
It's 1 jar of Basil Pesto.
It's 4 of Tomatoes, sliced.
Prepare 1 (8 oz) of package sliced Mozarella.
Prepare of Italian Seasoning.
It's of Parmesan Cheese.
You need Handful of fresh Basil, shredded.
It's 32 oz of Angel Hair Pasta.

It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor! One of my favorite dishes ever is Noodles & Co's Pesto Cavatappi.

Basil Pesto & Mozarella Chicken Thighs instructions

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

Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth. Transfer mixture to a medium bowl and stir in Parmesan. Traditional pesto alla genovese is made simply with basil, pine nuts, Parmesan, garlic, salt and olive oil. I often change up the nuts and add a squeeze of lemon juice.