In The Kitchen: Pesto Chicken Breast & Pasta with Fresh Basil
Presto Chicken Breast
6 tbs. Purchased pesto 1 1/2 cup grated parmesan cheese 6 boneless chicken breast
1.Combine pesto and 2 tbs. parmesan cheese in a bowl. 2.Place remaining cheese in a shallow dish. 3.Press chicken breast into cheese to adhere. 4.Place breast onto foil covered cookie sheet, sprayed lightly with Pam. 5.Place pesto mixture on chicken breast and place in refrigerator for 1 hour or in freeze for 30 minutes uncovered. 6.Preheat oven to 425 degrees cook for 25 minutes uncovered.
Pasta with fresh basil, tomato and parmesan
12 ounces angel hair pasta 1/2 cup olive oil 3 tbs. Freshly squeezed lemon juice 1/4 cups firmly packed chopped fresh basil 3 cups chopped very ripe Italian plum tomatoes 1/2 cup freshly grated parmesan cheese 1 tsp. Salt 1 tsp. Freshly ground black pepper 3 tbs. Fresh basil leaves (garnish) & fresh garlic
1.Cook pasta on 4 quarts of boiling water. 2.saute' garlic in olive oil, add tomatoes, basil,salt, and lemon juice, stir until warm. 3.in a large bowl add tomato mixture and cheese. 4.garnich with basil leaves.
*Note: This dish contains 1 gram saturated fat. 4 mg cholesterol 408 grams of sodium 45 g carbohydrates 2 grams of fiber 9 grams of protein 140 mcg folate