Pesto and Balsamic Chicken Breast
Ingredients
- 1 cube of pesto per chicken breast
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- salt and pepper to taste
Directions
- Preheat oven to 400° and line your baking sheet with tin foil.
- Cut a slit three quarters of the way through your chicken breast lengthwise.
- If your pesto is frozen, let it thaw slightly and then spread one cube worth of pesto into the slit of each chicken breasts.
- Mix olive oil and balsamic vinegar together and brush onto the chicken breast.
- Bake for 30 minutes or until it is cooked through.
- Serve over rice or with potatoes with a side veggie (broccoli is best).
- Eat.
How easy is that? Making the pesto first makes this recipe SO simple. And it’s really flavourful. Yummmmm…
Pesto Tortellini
Ingredients
- 2 cubes of pesto
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 package of pre-made (I know – travesty!) tortellini
- 1/2 bunch of spinach finely chopped
- 1 onion sliced thinly
- 10 grape tomatoes cut in half
Directions
- Cook tortellini according to package directions.
- Sauté onions in the oil over medium heat for 10-15 minutes. Add the spinach and sauté 5 minutes more. Add tomatoes and cook or 2-3 minutes longer.
- Thaw pesto if frozen and mix in with the vegetables.
- Stir veggie mix and pasta together. Add salt and pepper to taste.
- Eat.
And that’s it. Two incredibly easy recipes because all the flavour and deliciousness comes from pre-made pesto. How great is that? I’ll tell you. It’s really great.
