Ingredients

2 teaspoons lemon zest
2 tablespoons butter , melted
2 tablespoons all-purpose flour
1 cup milk ( can use 2 % )
1 teaspoon minced garlic
1/2 cup prepared basil pesto
6 chicken breasts , boneless and skinless ( about 4 ounces each )
1 tablespoon lemon-pepper seasoning ( can sub any zesty lemon rub or mix )
12 ounces uncooked linguine ( can sub other pasta )
2 plum tomatoes or 2 roma tomatoes
1/4 cup thinly sliced fresh basil leaf
Creamy Lemon-Pesto Chicken is a quick and tasty dinner option that is sure to please the whole family. The zesty lemon and basil flavors in the pesto sauce pair perfectly with the tender chicken and fresh linguine. This recipe is perfect for a busy weeknight or a last-minute dinner party, as it can be prepared in less than 30 minutes.

Instructions

1.Preheat oven to 375°F.
2.In a small saucepan, combine lemon zest, butter, flour, milk, and garlic. Cook over medium heat, whisking constantly, until sauce thickens, about 2 minutes.
3.Stir in pesto until well combined. Set aside.
4.Place chicken breasts in a 9x13 inch baking dish and sprinkle with lemon-pepper seasoning.
5.Pour pesto sauce over chicken and bake for 20-25 minutes, or until chicken is cooked through.
6.While chicken is baking, cook linguine according to package directions. Drain and toss with sliced tomatoes.
7.Serve chicken over linguine, garnished with fresh basil.

PROS

This recipe is a quick and easy way to add flavor to boneless, skinless chicken breasts.
The creamy pesto sauce pairs perfectly with linguine and fresh tomatoes, creating a complete meal in one dish.

CONS

This recipe is high in fat and calories, due to the butter, heavy cream, and pesto sauce.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This recipe contains protein from the chicken and complex carbohydrates from the linguine, making it a balanced meal option.
The garlic in the pesto sauce has been linked to lowering blood pressure and improving heart health.

Leave a Reply

Your email address will not be published.