Pesto Pasta with Lemon Garlic Chicken and Cherry Tomato Confit
Try out this stunning recipe for Pesto Pasta with Lemon Garlic Chicken and Cherry Tomato Confit. It turns out great every time!
- Prep Time: 1 hour, 15 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes
Ingredients
|| Lemon Garlic Chicken ||
2 large chicken breasts
2 large lemons, juiced
1/2 cup olive oil
3 cloves of garlic, minced
2 teaspoons salt
2 teaspoons fresh cracked pepper
|| Cherry Tomato Confit ||
2 pounds heirloom cherry tomatoes
1 cup olive oil
1 bundle fresh thyme
6 garlic cloves (or more!)
1 lemon, juiced and zested
1 tablespoon salt
1 teaspoon fresh cracked pepper
|| Pesto Pasta ||
1 pound of your favorite pasta
1 jar of your favorite pesto
Instructions
Preheat the oven to 350 degrees.
To marinate the chicken, place in a zip lock bag and add lemon juice, olive oil, minced garlic, salt and pepper. Press the air out of the bag and seal. Place in the fridge for an hour.
For the cherry tomato confit, place cherry tomatoes, olive oil, thyme, garlic cloves lemon juice and zest, salt and pepper in a dutch oven and cover with the lid. Bake in the oven for 1 hour. Remove and let rest for 10-15 minutes.
Grill the chicken or bake at 350 degrees until the internal temperature reaches 165 degrees, about 45 minutes.
Cook pasta according to package directions and toss with pesto. Serve with chicken.