This recipe is supposed to be served over a really delicious looking light pasta, but it had too many ingredients in it that my family wouldn't eat so I figured I'd just make the chicken part of this recipe. It was definitely easy to make. I whipped together some pesto in the morning before work and then just let it marinade all day. It cooked up really quickly in a skillet when I got home so dinner was on the table in no time.
We all really enjoyed this chicken dish. I will definitely make this again. Best part is, my family had no idea it had pesto in it.
So since I didn't make the pasta, I'm not going to post the recipe instructions for it. But if you want the actual recipe, go here.
4 small chicken breasts
1/2 bottle Lowry’s Garlic Herb Marinade
2 Tablespoons prepared pesto
Combine marinade and pesto in a large Ziploc bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center.
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