1/3-cup spinach pesto
1 cup shredded part skim mozzarella cheese, divided
1 pint cherry tomatoes, halved
1 tablespoon olive oil
1-½ cups dry whole wheat penne pasta
2 Tablespoons grated Parmesan cheese, for garnish (optional)
3 boneless skinless chicken breasts, cubed
1 cup shredded part skim mozzarella cheese, divided
1 pint cherry tomatoes, halved
1 tablespoon olive oil
1-½ cups dry whole wheat penne pasta
2 Tablespoons grated Parmesan cheese, for garnish (optional)
3 boneless skinless chicken breasts, cubed
Directions
Heat oven to 375ºF.
Lightly grease a baking dish with cooking spray and set aside.
Prepare pasta as directed on the package.
In the meantime, prepare the chicken.
Heat olive oil in a frying pan and add cubed chicken; cook for 3 to 4 minutes, or until browned on all sides and thoroughly cooked. Remove from heat.
Drain pasta and return to pan.
Stir in prepared chicken and spinach pesto; mix until well combined.
Transfer to previously prepared baking dish.
Top with cherry tomatoes and layer ½-cup mozzarella cheese.
Bake for 18 minutes; remove from oven and top with remaining mozzarella cheese.
Bake for 3 to 4 minutes, or until cheese is melted.
Remove from oven and let stand few minutes.
Sprinkle with grated parmesan cheese and serve.
Lightly grease a baking dish with cooking spray and set aside.
Prepare pasta as directed on the package.
In the meantime, prepare the chicken.
Heat olive oil in a frying pan and add cubed chicken; cook for 3 to 4 minutes, or until browned on all sides and thoroughly cooked. Remove from heat.
Drain pasta and return to pan.
Stir in prepared chicken and spinach pesto; mix until well combined.
Transfer to previously prepared baking dish.
Top with cherry tomatoes and layer ½-cup mozzarella cheese.
Bake for 18 minutes; remove from oven and top with remaining mozzarella cheese.
Bake for 3 to 4 minutes, or until cheese is melted.
Remove from oven and let stand few minutes.
Sprinkle with grated parmesan cheese and serve.
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