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fresh rosemary chicken with pesto pasta!

(12 ratings)
OatsandHoney avatar
Blue Ribbon Recipe by
Becky Hammond
@OatsandHoney
Brentwood, TN

I took a number of different recipes and experimented by combining them! This is so easy and all fresh ingredients! I fed all my college friends and they were loving it! Goes GREAT with a simple spinach and fresh chopped red pepper salad!

Blue Ribbon Recipe

This is an easy but impressive recipe to prepare for your next dinner party! 

— The Test Kitchen @kitchencrew
(12 ratings)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For fresh rosemary chicken with pesto pasta!

  • 4
    Boneless, Skinless Chicken Breasts
  • 2 Tbsp
    Extra Virgin Olive Oil
  • 2 Tbsp
    Fresh Rosemary
  • 1 Tbsp
    Fresh Basil
  • 1/2 Tbsp
    Fresh Oregano
  • Salt and Pepper
  • 1 box
    Linguine Pasta
  • 1 jar
    Sundried Tomatoes
  • 1 jar
    Pesto sauce
  • Extra (Whole) Rosemary Sprigs
  • 1 jar
    Roasted Minced Garlic in water
  • 1 Loaf
    Any bread (we used french)
  • butter
  • shredded motzerella cheese

How To Make fresh rosemary chicken with pesto pasta!

Test Kitchen Tips
We would put the bread in the oven about halfway through the baking time. That way it will be warm and ready to serve with the rest of the meal. We also added a bit more olive oil to the marinade, about 3 Tbsp.
  • 1
    Preheat oven to 350. Place Chicken breasts in a plastic zip-lock bag. In a small bowl, combine olive oil, rosemary, oregano, basil, 1 tablespoon garlic, salt and pepper. Whisk together.
  • 2
    Pour marinade over chicken in bag, zip shut, and mix together so all chicken gets coated. Place in the fridge for 15 or so minutes.
  • 3
    Meanwhile, begin cooking pasta (follow box instructions).
  • 4
    Slice bread loaf into medium sized slices and lay out on a cooking sheet. Lightly coat (both sides) with olive oil. On top, place a small amount of butter, small amount of garlic, salt, and pepper, and then heavily coat with cheese.
  • 5
    Take chicken out of the fridge and place in a sprayed 9 x 13. top with extra Rosemary sprigs and whole basil leaves. Place chicken on a middle oven rack, and the bread slices on a bottom rack. Cook chicken for 25-30 minutes, until juice runs clear and it appears done. Watch the bread so as the cheese melt and the bread toasts, but does not burn! not an exact time on this!
  • 6
    Take 1/2 jar of sundried tomatoes and mix with 1/2 jar of pesto sauce. When the pasta is done cooking, strain it and mix with pesto/tomato mixture.
  • 7
    Serve whole chicken breasts on top of pesto pasta with sun dried tomatoes and bread on the side. ENJOY!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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