It's been awhile, folks! But here is another episode of Cooking with Michal and it's a double feature! Tonight we'll be learning how to make pesto chicken and pesto pasta. Both super easy and super delicious.
Start by heating the oven to 350F. Take out two pieces of chicken. If you don't like touching raw meat, then I'm sorry, you will have to deal.
Then take a jar of pesto and use a spoon to scoop out the pesto onto the chicken. Make sure the spoon doesn't go back into the jar if it's touched the chicken. Then we just have raw chicken germs in the yummy pesto.
When the water's boiled (put in some salt to help), put in any kind of past you'd like. I would recommend anything but spaghetti or angel hair. I like elbow pasta. Or the twirly kind. I clearly am skilled in my Italian pasta vocab.
Now, while that's happening, it's time for prep. Slice a few pieces of a ripe tomato and slice a few pieces of Mozarella cheese.
Half a bunch of baby/cherry tomatoes and grate some fresh Parmesan cheese. None of that green stuff from a can.
It will be colorful.
When the timer rings, take out the chicken and carefully lay the tomato slices and then the Mozarella slices on top. Stick back into the oven for about another five minutes.
When your pasta is done, drain and put into a bowl.
Dump as much pesto as you want into the bowl and mix up until your white pasta is now green.
Then add the baby tomatoes and the Parmesan cheese and mix all around.
When the Mozarella has melted onto the chicken, take out of the oven, plate and enjoy!
Coat the chicken on both sides with the pesto. Again, you may have to touch chicken. Or use a knife. And may I just add that this is weird angle... what's going on?
Put the chicken onto a baking pan on top of some tin foil and put in into the oven for twenty minutes.
Then start boiling a pot of water on the stovetop.
When the water's boiled (put in some salt to help), put in any kind of past you'd like. I would recommend anything but spaghetti or angel hair. I like elbow pasta. Or the twirly kind. I clearly am skilled in my Italian pasta vocab.
Now, while that's happening, it's time for prep. Slice a few pieces of a ripe tomato and slice a few pieces of Mozarella cheese.
Half a bunch of baby/cherry tomatoes and grate some fresh Parmesan cheese. None of that green stuff from a can.
It will be colorful.
When the timer rings, take out the chicken and carefully lay the tomato slices and then the Mozarella slices on top. Stick back into the oven for about another five minutes.
When your pasta is done, drain and put into a bowl.
Dump as much pesto as you want into the bowl and mix up until your white pasta is now green.
Then add the baby tomatoes and the Parmesan cheese and mix all around.
When the Mozarella has melted onto the chicken, take out of the oven, plate and enjoy!
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