Lemon, Rosemary, Pesto Chicken and Pasta Recipe

A low dairy, no butter, no oven, easy, wholesome meal. All it takes is a stove, pot, and a pan with a lid!

Ingredients

•1 pack chicken breasts (5-6 per pack)

•Trader Joe’s pesto

•seasoning

-basil

-garlic

-pepper

-Rosemary

•lemon juice

•1 lemon

•2 tbsp minced garlic

•1 cup white cooking wine

Instructions

•Put chicken and seasoning in a bag with lemon juice and let marinate for about 2 hours.

•Heat up a pan on medium heat with olive oil

•Wait until oil is heated

•Add the chicken to the hot pan and sear till golden brown

•Remove all chicken from pan and set aside

•Reduce pan to low heat

•Add wine to the pan while scraping pesto/seasoning pieces off bottom

•wait for the wine to cook down a bit….

•Add the chicken back in with some more seasoning if desired.

•Add in fresh slices of lemon to top of chicken

•Make sure the wine is about 3/4 up to the sides of the chicken breast’s

•Bring to a simmer and reduce for 5 min

•Cover with a tight lid and cook on low for about 45 min OR until chicken is tender

•Meanwhile cook whole wheat pasta (this is what I chose to pair with the chicken), veggies, salad, or whatever you choose.

•Serve & drizzle any remaining sauce on the pasta or your desired side.

*during the last 20 minutes I added string beans into the chicken and sauce mix, then spinach by the last 5 minutes.

*if you enjoy cheese and it doesn’t hurt your stomach (like mine), add in Parmesan cheese to the sauce and let simmer during the last 10 minutes. (So after 35 minutes) for a more creamy texture. I sprinkled some in so my brother would enjoy it more.

Enjoy!

-Ashlinn