Main Dishes, Pasta, Poultry

HERBED PESTO CHICKEN WITH LINGUINE

  • 1/2 cups Cilantro leaves
  • 1/2 cups Parsley
  • 1 tablespoons Lemon juice
  • 1 tablespoons Olive oil
  • 1 tablespoons Water
  • 1 teaspoons Dijon mustard
  • 1/2 teaspoons Salt
  • 1/8 teaspoons Black pepper
  • 1 1/4 pounds Chicken breasts
  • 3 1/2 cups Linguine, cooked

    • Preheat oven to 350°.

    In a food processor, process all sauce ingredients until well-blended.

    Coat each chicken breast generously with sauce and place on a baking pan lined with aluminum foil. Bake until chicken is no longer pink in center, 20 minutes.

    Serve each breast with a heaping 3/4 cup linguine.

    Serves: 4 Points per serving: 8

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!