Friday, March 25, 2011

Pesto Chicken Pasta

3 chicken breasts, cubed
1 clove garlic, minced
1/8 tsp ground black pepper
1 lb. corkscrew pasta
1 C basil pesto
1 1/2 C shredded mozzarella cheese

Preheat oven to 350. Brown chicken in a medium skillet with garlic and black pepper. Set aside. While chicken browns, cook pasta according to directions on box. Make pesto and set aside. Spray a 9x13 pan with non-stick cooking spray. Layer half the pasta in the bottom, top with half the chicken, pesto and cheese and repeat for the second layer. Cook for 15 minutes or until cheese is melted.

1 comment:

  1. you should move the pesto off into it's own post like you did for the enchilada sauce. it's that good :)