Easy Pesto Chicken and Pasta

Cooking Instructions

Preheat oven to 425. Pound chicken to 1/2 inch thickness. Sprinkle both sides with salt and pepper. Heat non-stick frying pan with cooking spray (or 1 tablespoon olive oil). On medium high heat, saute both sides of chicken until browned but not completely cooked through. Bring a pot of water to boil and add pasta. Remove chicken to a baking sheet and sprinkle with mozzarella then cover with prepared or packaged pesto, reserving some sauce for pasta. Drain pasta and toss with remaining pesto; keep warm. Put chicken in the oven and bake until the pesto bubbles up slightly. Toss pasta with parmasean and serve with chicken and side salad. Note: pounded chicken pieces are large enough to cut in half for 3 to 4 servings.