Chicken Pesto Sandwhich

Toasted Chicken Pesto Baguette

For something really fresh and delicious.. Try this Toasted Chicken¬†Pesto Baguette recipe I found on Damn Delicious! Very delicious.. I made the pesto in my Ninja Food Processor.. It was a little TOO EASY! You can use any food processor to make this. I followed the recipe as is, but I used more chicken to pesto ratio in the mix to get a lighter pesto taste. I bought this baguette from Publix… If you don’t have a Publix bakery near you… Sorry I just love their deli and bakery! Slit the baguette in the middle and toast it in the oven on broil for about 4 minutes.. Keep your eye on it so it doesn’t burn! I then layered it in this order.. mozzarella, arugula, roma tomatoes, chicken pesto mixture… Eat promptly when warm… SO GOOD!

Chicken Pesto Sandwhich
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Chicken Pesto Sandwhich
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Basil Pesto
Servings: servings
Instructions
  1. To make pesto, combine basil, garlic, pine nuts, and Parmesan in the bowl of a food processor; season with salt and pepper, to taste.
  2. With the motor running, add olive oil in a slow stream until emulsified (may not be possible with all food processors, you can just add some oil in between blending cycles); set aside.
  3. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper to taste.
  4. Serve sandwiches on a toasted baguette with arugula, tomatoes, mozzarella, and chicken pesto mixture.
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Skillet Lasagna

Check out this recipe by Josie over at Pink Parsley… She has one of my FAVORITE recipes…¬†

First and foremost, let me tell you that if you love lasagna.. you will probably eat the entire pan! You have the option of swapping out the beef for turkey if you want, but I prefer it as is with lean sirloin beef (A little more expensive but more than worth it). If you would like to add chopped veggies to this recipe, I would add them right before you add the sauce over the broken lasagna shells due to the fact that you don’t wan’t to overcook them!

Another helpful hint, broiling in this recipe is just to brown the top, so keep your eye on it and don’t leave it in there for too long! ENJOY!

Skillet Lasagna
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Skillet Lasagna
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Pulse the tomatoes in a food processor until coarsely ground and no large pieces remain
  2. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 tsp of salt and cook, stirring often, until softened, 5 to 7 minutes. Sir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds
  3. Add the ground beef to the skillet. Cook, stirring often and using a wooden spoon to break up the meat, about 3 to 5 minutes, or until it's no longer pink.
  4. Scatter the pasta in the skillet, then pour the tomatoes over the top. Sir, increase the heat to medium-high, and cover. Cook at a vigorous simmer, stirring often, until the pasta is tender, 20 minutes. Make sure you stir it often or the pasta will clump together and to the bottom and sides of the skillet!!!! Meanwhile Preheat your oven on broil!
  5. Remove the skillet from heat, and stir in half the mozzarella and parmesan, and 1/4 cup of the ricotta. Dot the remaining ricotta over the noddles in tables spoons, then sprinkle the remaining mozzarella and parmesan. Transfer to the oven and broil until the cheese melts and is starting to brown (This will only take a few minutes.. keep an eye on it).
  6. Remove from the oven, sprinkle with basil, and serve.
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