Baked Pesto Chicken (and Pasta)

We have a late addition to the recipes! This is a new one at our house, but it's a keeper!! The recipe originally is only for the chicken, but we add in pasta and fresh veggies to make it a full dish.

Baked Pesto Chicken

Ingredients: 
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
mozzarella cheese to taste (we use the whole bag since we adapted this to be a huge recipe by adding pasta)

16 oz angel hair pasta

assorted veggies - we use zucchini, yellow squash, green squash and a few peppers. Tomatoes and mushrooms would be good if you're into that sort of thing :)

Instructions: 
Preheat oven to 375*. Cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 15-20 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

While chicken is cooking, cook a box of angel hair pasta al dente. Also, chop veggies - they don't have to be small.

When chicken is barely cooked through, remove foil and add in pasta and veggies. Top with mozzarella cheese. Put dish back into the oven without foil and cook 10-15 minutes more, just until veggies are cooked.

The pesto is such an awesome part of the dish, so if you feel inclined, add another container! I also think I did 6 chicken breasts because of adding the pasta.

Spring Has Come!

Spring was always a time for lots of activities at our house.  It still is so here are a few pictures of our activities. We have been making birthday cakes, playing with granddaughters, helping at the pasture workdays with some extra time for swinging, and everyday work of course.  Happy Spring to all!

Ava's birthday cakes.

Adelynn's Birthday cake

Sandbox fun!

Watching the ducks!  These come up to the Rivers house.

Finding Grandma's keys.

A new dollhouse to show off. 

Grandpa swinging Olivia at the pasture.

Enjoying the granddaughters.

Shook Post from March

We went to Chicago over Spring break.  Tim had a conference for MTNA so we went a couple of days early and visited Andrew and Katie.  When we arrived, Andrew had a full beard!

They are stepping out of the (used to be Sears) tower overlook.

We also visted the Field museum.  Andrew and I visited Shedd aquarium, and Lincoln park zoo.

The young lady's shirt said trainer for a day.  She got to feed the beluga whale and feel his teeth.  There was also a dolphin show.  The aquarium was my favorite.  I have more pictures if anyone wants to see:)

We were on the 43rd floor of the hotel.  The building below had window cleaners one day.  They are up in the top left corner.  They could go down the entire side of the building in about an hour!  I hope they are well paid.

When we visited Erik for his birthday, we got to see where he works.  He feeds the gerbals and cleans their cages.  This is one of his friends.

He is enjoying his apartment very much.  He was able to frame and hang his drawings from last semester.

Samuel continues to work with his band.  They have been recording so hopefully we will get a copy that we can share with everyone.

Enjoy spring!  Love Vicki and Tim. Erik and Samuel

Black Bean Tortilla Casserole

Ingredients:

2 large onions chopped  (I omit these)

1 ½ cups green pepper (I omit these)

1 (14.5 ounce) can diced tomatoes, drained

¾ cup picante sauce

2 (15 ounce) cans black beans, rinsed and drained

8 (6 inch) corn tortillas

2 cups (8 ounces) shredded cheddar cheese

Toppings:

Shredded Lettuce

Tomatoes

Ripe Olives

Directions:

1.        In a large saucepan, combine the onions, peppers, tomatoes and picante sauce.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in the beans.  Spread a third of the mixture in a 13 x 9 inch baking dish coated with nonstick cooking spray.  Layer with four tortillas and 2/3 cup cheese.  Repeat layers; top with remaining beans.

2.       Cover and bake at 350 degrees F for 30-35 minutes or until heated through.  Sprinkle with remaining cheese.  Let stand for 5 minutes or until cheese is melted.  Serve with toppings.