Twisted Chick Parm ::: Roasted Red Pepper Walnut Pesto

:::Twisted Chicken Parmesan w/ Roasted Red Pepper Walnut Pesto:::

We ate really well last week. Well we had a  few good excuses with Peter’s birthday, Valentine’s Day, and I was home for a week from work travels.

It started with Jambalaya for Peter’s birthday.

We have been making Sarah’s TO DIE FOR jambalaya recipe  since she posted it a year ago, if you love spice please make this ASAP. You should also visit her fabulous blog to wish it a happy 2nd birthday!

Then we had filet, lobster (that we caught ourselves in the Keys!), and whole artichokes for Valentine’s Day…

…and then what I am calling “Twisted Chick Parm” with the Roasted Red Pepper Walnut “Pesto” from the Food Matters Project. {The pesto recipe was chosen by Heather from girlichef this week and can be found on her blog post today.}

I first made the “pesto” from scratch on Valentine’s day, with hopes it would be a nice dip or sauce for our steak. It is really red peppery and rich, so I decided it would taste better with chicken and whole wheat pasta the next day.

The FMP is expanding my ideas for cooking fresh veggies, but I will say we are still eating a lot of meat and non whole wheat carbs. Hopefully once we are through a few months of the recipe book I will be able to combine some of the favorites for more full meals.

Twisted Chicken Parmesan & Pasta     serves 2

• 2 chicken breasts
• 1 egg
• 1/2 cup italian bread crumbs
• 2 teaspoons garlic powder
• salt & pepper to taste
• 1/2 cup parmesan and mozzarella mix, shredded
• 3- 4 cups of whole wheat pasta (we use rigatoni)
• 1/2 recipe of previously prepared Roasted Red Pepper Walnut “Pesto”
• 1/2 cup finely grated parmesan cheese

Pre-heat over to 350°F. Crack the egg into a prep bowl and whisk. Mix bread crumbs, garlic powder, salt & pepper in separate prep bowl.

Wash and clean chicken breasts. Place each in the egg mixture, then in the breadcrumbs, and then on a nonstick or greased baking pan/sheet.

Bake for 25 minutes. Top with parmesan and mozzarella cheese and bake for 5 more minute.

Cook pasta as directed on box. Drain and set aside.

In a food processor, blender, or mixer; mix the parmesan with the Roasted Red Pepper Walnut “Pesto.” Then in a saucepan on medium heat, sauté 1/2 of the pesto with whole wheat pasta until warm. Pour the second half of the pesto over the chicken and serve.

::: keelymarie :::