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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chicken -- I don't like the chicken breasts too thin for this. A scallopini cut is too thin, but lately a few that I have purchased are so thick I had to pound them out a bit. | 2. Marinate -- Now, if you have time, place the chicken and pesto in a large baggie and let it marinate, 30 minute and up to 4 hours. But not longer than 4 hours. If you do not have time, don't worry. It can be made right on the spot. | 3. Tomato sauce -- I like to start the sauce first. I use a good Italian flavored tomato sauce, but use your favorite sauce. I also like to add a bit more onion and garlic to mine, but remember, you can really add anything you want to make it "Yours.". | 4. In a small pot, add the olive oil and bring to medium heat. Then add the onion and garlic and cook 2-3 minutes. Deglaze with the wine and then add in the tomatoes and let simmer while you prepare the chicken. Before serving - after puree - if you add that step, add in the fresh basil. | 5. Note: Depending on what type of tomatoes you use, you may need to puree them. I use my immersion blender or you can use a regular blender. The end result you want a fairly smooth sauce. I like a little texture, but I use big Italian tomatoes, so I like to puree mine a bit. If you use a fine diced tomatoes, you may not need to do that. It is your choice. | 6. Chicken -- In a pie plate, or small dish, add the bread crumbs and parmesan cheese. | 7. Now if you marinated the chicken in the pesto remove each chicken breast and lightly shake off any extra. Then dredge in the bread crumb and cheese mixture. If you didn't marinate your chicken, just add the pesto to a small bowl and dip each breast in the pesto, shake off any extra and dredge in the bread crumb and cheese mixture like above. | 8. Pasta -- Cook according to package directions. | 9. Pan Sear -- In a large skillet (I prefer a non-stick pan for this), heat up the olive oil of medium high heat. Add the chicken and cook on each side until golden brown. They only take approximately 5-10 minutes per side depending on the thickness of your chicken. | 10. Pasta -- Drain the pasta well and toss in the tomato sauce and don't forget to add the fresh basil. | 11. Serve -- Plate up the pasta and tomato sauce and then top with a chicken breast. You can garnish with extra parmesan if you want. Just add a salad and dinner. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach pasta	1	lb		467.2007	68.4925	22.6796	15.4222
italian tomato	2	cans		-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
white wine	1/3	cup		-	-	-	-
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt				-	-	-	-
pepper				-	-	-	-
chicken breast	4 -6		boneless skinless	0.0	0.0	0.0	0.0
pesto sauce	8	ounces		948.007	22.8837	22.294	85.2753
italian breadcrumb	2	cups		-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
olive oil				39.78	0.0	0.0	4.5
parmesan cheese				296.0	32.0	32.0	4.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.