-Brenda

Chicken Breast, sliced or pounded thin
Pesto Sauce (Costco's is great!)
Rotini Pasta
Grated Parmesan Cheese
Block of Parmesan Cheese
Fresh Basil
Roma Tomatoes
Dip chicken breasts in milk and coat in grated parmesan cheese. Heat small amount of olive oil in non-stick skillet. Cook quickly on both sides until brown and juices clear. Cook pasta Al dente, drain and coat with desired amount of pesto sauce. Add cut roma tomatoes and toss. Place cooked chicken on top and garnish with fresh basil and slivers of block parmesan cheese. Serve with toasted brushetta with fresh mozarella, tomatoes and a drizzle of balsamic vinegar. Enjoy!
2 comments:
Looks delicious. What a blessing to have daughters cooking for you. Now that is a treat. Love you girls.
Love the recipes. My Shauna is a wonderful cook, too. Don't you love being a grandma?
Post a Comment