Ingredients:
1 lemon
2 tbsp butter, melted
2 tbsp all-purpose flour
1 cup 2% milk
1 garlic clove, pressed
1/2 cup prepared basil pesto
6 boneless, skinless chicken breasts
1 tbsp Lemon Pepper Season Salt*
12 oz uncooked spaghetti*
2 plum tomatoes *
1/4 cup thinly sliced fresh basil leaves
Directions:
Zest lemon using Microplane Zester to measure 2tsp. Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
Season chicken with lemon pepper. Place chicken in Deep Covered Baker*, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165*F in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using oven mitts. Let stand, covered, 5 minutes.
Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.
Source: Dinner in Your Deep Covered Baker by The Pampered Chef
Notes: This recipe calls for "Citrus & Basil Rub", I didn't have that so I improvised and used the lemon pepper, its SO yummy! I used whole wheat pasta instead, my kids dont have a preference. Also, instead of using whole tomatoes, I use cherry tomatoes. Lastly, the Deep Covered Baker is my FAVORITE Pampered Chef product. I have not tried this with a regular glass dish, however, I think it is possible.
(If you are interested in purchasing this Cook Book or any other Pampered Chef product, this is your lucky day. I am a Pampered Chef Consultant and I would be happy to order one for you. Please leave a comment below with your email and I will contact you.)
No comments:
Post a Comment