This is very similar to another recipe I have published here. This steps it up a notch and is even better!
- 1 jar basic Marinara Sauce
- 6 Boneless Skinless Chicken Thighs
- to taste Salt and Pepper
- 1 jar Basil Pesto
- 4 Tomatoes, sliced
- 1 (8 oz) package sliced Mozarella
- Italian Seasoning
- Parmesan Cheese
- Handful fresh Basil, shredded
- 32 oz Angel Hair Pasta
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.
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