Little Italy Linguine With Chicken, Pesto and Pine Nuts
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 8 ounces chicken stock
- 2 ounces parmesan cheese
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon parsley
- 12 ounces linguine
- 1 teaspoon fresh lemon
- 1 ounce butter
- 2 ounces pesto sauce
- 7 ounces chicken breasts
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon olive oil
directions
- Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.
- Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked through.
- Remove from oven and let cool. Pull it into small strips.
- Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
- Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.
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RECIPE SUBMITTED BY
ButterflyVioletta
Stanley