Ingredients
4 skinless, boneless chicken breasts
kosher salt
Freshly ground black pepper
3 tbsp. olive oil (divided)
1/2 c. prepared pesto
1 tomato, sliced
4 slices mozzarella
4 basil leaves
3/4 lb. spaghetti, cooked
Juice of 1 lemon
1/2 c. finely grated Parmesan
Preparation
Step 1Heat about 1 tablespoon olive oil in a large skillet over medium heat. Step 2Season both sides of chicken with salt and pepper and add to the skillet. Sear until the chicken is golden on one side, about 6 minutes. Step 3Flip chicken and spoon about 2 tablespoons of pesto over each chicken breast. Continue cooking for another 3-4 minutes to sear the other side, then top each serving with cheese and a slice of tomato. Cover the pan and cook until the chicken is cooked through and the cheese has melted, about 3-4 minutes more depending on the size of your chicken breasts. Step 4While the chicken is cooking, toss pasta with lemon juice, remaining olive oil and Parmesan. Season to taste with salt and pepper. Step 5Serve chicken over pasta. Sprinkle each tomato slice with salt and pepper garnish with a basil leaf. Spoon leftover pesto sauce on top, if desired.
