Pesto Recipe
Chicken pesto, sun-dried tomato, artichoke hearts & mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Mix Ingredients
In a large bowl, combine the shredded chicken, pesto sauce, sun-dried tomatoes, artichoke hearts, mozzarella cheese, olive oil, salt, and black pepper. Mix until well combined.
- 3
Transfer to Baking Dish
Transfer the mixture to a greased baking dish, spreading it out evenly.
- 4
Bake
Bake in the preheated oven for about 20-25 minutes, or until the mozzarella is melted and bubbly.
- 5
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
