- 1 pound linguine or spaghetti
- 2 chicken breasts, sliced
- 1 8 ounce ball of fresh mozzarella, sliced
- 1 cup pesto
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Extra chopped basil as garnish
- Salt and pepper to taste
- 3 cups basil leaves
- 3 tablespoons pine nuts
- 3 garlic cloves
- 1 teaspoon oregano
- 2/3 cup grated parmesan cheese
- 2/3 cup olive oil
- salt and pepper to taste
- For the pesto: Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine.
- For the pesto chicken: Preheat oven to 450° F.
- Bring a medium sized pot of water to a boil. Add a dash of olive oil and a pinch of salt and cook pasta until al dente. Once the pasta is done, strain well and set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Slice the chicken into bite sized strips, season liberally with salt and pepper and cook through. Add the tomatoes and sauté for 3 minutes.
- Turn the heat down to low and add the strained pasta. Stir in one cup of pesto and toss until fully coated. Top with fresh mozzarella and bake for 5 minutes or until cheese has fully melted. Serve immediately.