Thursday, January 5, 2012

Recipe #94 - Pesto Chicken Thighs with Italian Creme Sauce Over Parmesan Couscous

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I can't believe I found this website at the very end of my Year of 25. It's called Picky-Palate.com: Original Family Style Recipes for Even Your Pickest Eaters.


Place chicken and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour.


Preheat oven to 350 degrees F. Place chicken thighs onto a large baking sheet that has been greased. Bake for 25 to 35 minutes, until chicken is cooked through.


Place cooked couscous, olive oil and parmesan cheese into a medium saucepan over medium-low heat, stirring to combine. Cook until heated through, about 5 minutes. Reduce heat to low.

Warm Philadelphia Italian Cheese and Herb Cooking Creme into a small saucepan over medium-low heat until warmed. Reduce heat to low.


To serve, place couscous onto a serving plate and top with chicken. Drizzle with warm cooking cream.

Now me, I prefer to have all the extra veggies, but my picky father and siblings loved this dish!

Rating: 7
Time: 2 hours
Serves: 4
Ingredients:
1 pound boneless chicken thighs, fat removed
1/2 cup prepared pesto sauce
2 cups cooked couscous
4 tablespoons extra virgin olive oil
1/2 cups freshly shredded Parmesan cheese
1 cup Philadelphia Italian Cheese and Herb Cooking Creme (can be found in the cream cheese section at your local grocery)

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