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Recipe Of The Week: Chicken Pesto Pasta

I mean… just feast your eyes on this tasty delight – our newest recipe of the week via our bodacious guest food blogette, Jessica. It’s a chicken pesto pasta dish Ms. Thang made for a group of us giddy folk recently, and what can I say… it was perfection.  Read on for the recipe:

Hi everyone!  For my latest dinner party, I decided to make it a fresh Italian night.  I had had some amazing pasta with pesto a few months ago and I could not get it out of my head.

For appetizers, I put out amazing fresh burrata with marinated tomatoes, freshly sliced prosciutto and a baguette that I had the store cut for me in the slicing machine.

Everyone inhaled all of it!  I was surprised that anyone had room left for dinner but they managed.  The pesto with chicken is fresh and light and a wonderful quick meal to make for a group of friends.  Rachel’s Garlic Bread proved to be a tremendous hit as well! I hope you all enjoy this feast and let me know what you think!

Pasta with Fresh Pesto and Chicken:


2 cups of fresh basil
3/4 cup of pine nuts
1 clove of garlic
1 cup of parmesan cheese, grated
1/2 olive oil
Salt as needed

Put everything in a food processor and blend away!  Add salt as needed.


2 chicken breasts pounded (ask your butcher to pound it very very thin)
1 teaspoon of kosher salt
2 cloves of fresh garlic chopped finely
1 teaspoon of crushed red pepper flakes

Add all of the ingredients in a plastic bag and mush them all together.  Once you’ve made sure the chicken is completely covered, put the bag in the refrigerator and leave for 1 hour.  When you’re ready, heat a pan on the stove and cook the chicken thoroughly on both sides.

Cook the pasta as you’re preparing the pesto.  When the pasta is finished and drained add pesto and chicken and serve!

Rachel’s Garlic Bread

1 baguette sliced in half
6 garlic cloves
1/2 of olive oil
Salt as needed

Combine garlic and olive oil in the food processor and combine until it forms a paste.  Pour it onto the bread and cover both surfaces.  Wrap in tin foil and add it to a 350 degree oven for 20 minutes. Enjoy!


Thank you so much, Jessy poo!  If I may say so, dear friends and readers, I personally witnessed how easy of a recipe this was to make.  And let me tell you, it was packed with delicious flavor.  Try it out!


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