Marinated Pesto Chicken and Pasta - Part 1

Sunday, April 14, 2013


Hi, all! It has been a long time... since February, since I shared a recipe. Today is part-one of a two-part recipe: Marinated Pesto Chicken and Pasta. This recipe is for the chicken and is based off of a Pinterest recipe.


Ingredients

  2 chicken breasts
  1/2 bottle Lawrys Mediterranean Herb and White Wine Marinade
  2 spoonfuls pesto sauce

Cooking Directions
  1. Cut the chicken breasts into strips and cut a slice into each (so the marinade can soak in).
  2. Place the cut chicken in a bowl or bag large enough to hold all of the chicken.
  3. Cover the chicken with the marinade and pesto.
  4. Marinate for at lest 12 hours (or overnight).
  5. Once marinated, pour all of the chicken and the marinade into a pan and cook until all of the chicken is cooked thoroughly and the marinade has cooked down.
  6. Enjoy!
{I party at these blogs!}



8 comments:

  1. Wow, couldn't be easier. It looks and sounds yummy. Visiting from Masterpiece Monday. Have a great week! ~ Wanda

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  2. This looks great, and super easy. Thanks so much for sharing the recipe!

    ~Emily
    A Tossed Salad Life

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  3. Mmm. That looks great! Thanks for linking up to The DIY'ers today!

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  4. Julie this looks amazing! I would love for you to share this at the Pretty Things Link Party at twelveOeight!!

    xo, Tanya
    http://twelveoeight.blogspot.com/2013/04/pretty-things-16-link-party-and.html

    ReplyDelete
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    ReplyDelete
  6. Look super yummy and super easy! I love pesto.
    Thanks so much for linking up at the Real Family Fun link party! Hope to see you next week.
    KC

    ReplyDelete
  7. Wow, this looks so yummy! I can't wait to give it a try.

    ReplyDelete
  8. Julia, this looks so easy and so delicious!!! I'm your newest follower via GFC, Facebook and Pinterest! Can't wait to keep up with you - I love meeting new bloggy friends! Stop by my blog if you get the chance! Hope you're having a great week!

    Best,
    Jen @ YummyHealthyEasy.com

    ReplyDelete

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