Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Dry Goods

  • Pine Nuts 1/4 cup

  • Spaghetti 1/2 lb

Produce

  • Button Mushrooms 1 lb

  • Garlic Cloves 4

  • Fresh Thyme 1/2 bunch

  • Fresh Basil 1 bunch

Spices

  • Kosher Salt 2 1/2 tsp

  • Dried Bay Leaves 2

Dairy & Eggs

  • Grated Parmesan Cheese 1/4 cup

Pantry

  • Olive Oil 7/12 cup

  • Black Pepper 2 pinches

Preparation

  1. Preheat

    Preheat the oven to 425F. Line sheet pan with foil.

    Connect Oven
  2. Pesto Creation

    Prepare ingredients. Add all ingredients to a blender/food processor. Blend until smooth.

    • 1 bunch Fresh Basil
    • 1/4 cup Pine Nuts
    • 2 , peeled Garlic Cloves
    • 1/2 cup Olive Oil
    • 1 pinch Kosher Salt
    • 1/4 cup Grated Parmesan Cheese
  3. Roast Mushrooms

    Prepare ingredients. Drizzle mushrooms with olive oil & toss with remaining ingredients. Bake for 20 - 25 minutes.

    • 1 lb , cleaned with wet paper towel, halved Button Mushrooms
    • 2 , minced Garlic Cloves
    • 1/2 bunch Fresh Thyme
    • enough to coat Olive Oil
    • 2 Dried Bay Leaves
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
  4. Boil Spaghetti

    Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

    • 1/2 lb Spaghetti
    • Water
    • 1 tsp Kosher Salt
  5. Sear Chicken

    Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

    • 4 , sliced Boneless Skinless Chicken Breasts
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper
  6. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 870 kcal  
Total Fat 41 g 53%
Total Saturated Fat 7 g 35%
Unsaturated Fat 34 g  
Cholesterol 170 mg 57%
Sodium 1680 mg 70%
Total Carbohydrate 50 g 18%
Fiber Total Dietary 4 g 15%
Sugars Total 4 g  
Excellent Source: Protein 66 g 132%
Vitamin C 10 mg 10%
Calcium Ca 124 mg 10%
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By Innit Culinary Team