Pesto Chicken Bake
- 1 pound chicken breast
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 4 teaspoon pesto
- 1 pound asparagus
- 2 medium tomato, red
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
- 6 medium kiwi
- 8 ounce angel hair pasta, dry
Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.
Slice chicken breast horizontally to create 4 thinner cutlets. Slice the tomatoes.
Season the chicken lightly with salt and pepper. Place on prepared baking sheet. Spread 1 teaspoon of pesto over each piece of chicken. Bake chicken for 15 minutes or until no longer pink in center. Remove from oven; top with tomatoes, mozzarella and Parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Wrap asparagus in foil and bake alongside chicken during the last 10 minutes of baking time. At this time you may also cook noodles as directed on the package.
Serve chicken on top of noodles with asparagus and kiwi on the side.
Calories: 529kcal | Carbohydrates: 64g | Protein: 43g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 463mg | Fiber: 7g | Sugar: 14g