Balsamic & Pesto Chicken Pasta

  • 3/4 C pesto
  • 1/4 C Bistro Blends Citrus Balsamic Vinegar
  • 1/4 C olive oil
  • 4 skinless, boneless chicken breasts, pounded to 1/2 inch thick
  • 1 lb. penne pasta, cooked
  • 2 C tomatoes, diced
  • 4 tbsp fresh basil, chopped
  • salt and pepper to taste
  • 2 C mozzarella cheese, shredded
  • Placed pounded chicken breasts and pesto in a plastic bag in the refrigerator, overnight or at least 2 hours.
  • Brown on both sides in frying pan for 5 minutes.
  • Place in baking dish and finish baking in 300 degree oven until cooked through. Approximately 10-15 minutes depending on how thick chicken is.
  • Cut up chicken into bite size pieces
  • Cook pasta in boiling water
  • Mix together tomatoes, olive oil, Bistro Blends Citrus Balsamic Vinegar and basil in bowl.
  • Dice chicken
  • Mix together, tomato mixture, chicken, salt and pepper to taste and pasta and place in a 9 x 13 pan.
  • Cover with cheese.
  • Bake at 300 until cheese is melted and bubbly and mixture is heated through. Approx. 20 minutes.