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Pesto Power

July 28, 1998

photos: courtesy Knorr Pasta Sauces

Pesto Chicken and vegetablesSimple ingredients like pesto add a refreshing change of pace to chicken and pasta salads.

Surprise family and friends at mealtime with fast and fabulous Red Pepper 'n' Pasta Salad or Shrimp 'n' Feta Sun-Dried Tomato Pesto Salad that's ready in 10 minutes.

For a cool treat every day, keep a batch of zesty Southwest Salad or Creamy Pesto Salad in the fridge - perfect for a light lunch or dinner side dish.

And for an ideal meal any day of the week, try Pesto Chicken and Vegetables cooked on the grill in foil packets. Serve with a loaf of bread spread with pesto sauce instead of the usual garlic butter.

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These recipes can be prepared in 20 minutes or less - or make them in advance for easy entertaining.

Set up the volleyball net, break out the iced tea and see how pesto perks up your summer.

Pesto Chicken and Vegetables




3 tablespoons corn oil
1 0.5-ounce package pesto pasta sauce mix
4 boneless, skinless chicken breast halves, 1 to 1 1/4 pounds
4 sheets, 12-by-18 inches each, heavy duty aluminum foil
1 medium zucchini, diagonally sliced
1 cup halved or quartered mushrooms
1 large red pepper, cut into 1-1/2 inch pieces
1 medium onion, thinly sliced
hot cooked pasta or rice, optional


Preheat grill to medium or oven to 450 degrees

In medium bowl stir corn oil and pasta sauce mix until smooth. Center 1 piece of chicken on each sheet of foil; brush with some pesto sauce.

Stir vegetables into remaining sauce to coat; spoon alongside chicken. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving air space for heat circulation inside packet.

Grill about 6 inches from heat on covered grill 12 to 15 minutes or bake on a cookie sheet 18 to 22 minutes or until chicken is thoroughly cooked. If desired, serve with pasta or rice.

Serves 4.

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