Fresh pesto brilliantly compliments the lemon and garlic flavors of this juicy chicken dinner.
Place chicken in a resealable plastic bag.
Pour marinade over chicken.
Seal bag and turn to coat chicken.
Marinate in refrigerator for 30 minutes, turning bag occasionally.
Preheat oven to 375 degrees F. Drain chicken and discard marinade.
Sprinkle chicken with black pepper and 1/8 teaspoon salt.
Place chicken in a foil-lined shallow roasting pan.
Transfer to an airtight freezer container.
To serve, cook pasta according to package directions; drain.
Cut softened tomatoes into thin bite-size strips.
Cover and process until smooth.
In a large skillet, heat broth over medium heat until boiling.
Add spinach; cook and stir about 1 minute or until spinach starts to wilt.
Add chicken, crushed red pepper and 1/8 teaspoon salt.
Cook about 2 minutes more or until spinach is completely wilted.
Stir in cooked pasta, pesto, and dried tomatoes.
Cook about 5 minutes or until chicken is heated through (165 degrees F).
Sprinkle with 4 teaspoons Parmesan cheese.
Tips
To make ahead: Freeze marinated chicken for up to 1 month.
A day before serving, place frozen chicken in refrigerator to thaw.
Continue preparing recipe at step 3.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
