Creamy Lemon-Pesto Chicken & Linguine (Deepdish Baker)

By Motto

A rich, creamy sauce tops chicken and linguine to create a restaurant-style meal at home.
Prep time 10 minutes...Total time 30 minutes...Yield 6 servings

Ingredients

• 1 lemon
• 2 tbsp butter, melted
• 2 tbsp all-purpose flour
• 1 cup 2% milk
• 1 garlic clove, pressed
• 1/2 cup prepared basil pesto
• 6 boneless, skinless chicken breasts(~4oz ea)
• 1 tbsp Citrus & Basil Rub (or lemon pepper seasoning)
• 12 oz uncooked linguine pasta (could use rice or other pasta types)
• 2 plum tomatoes
• 1/4 cup thinly sliced fresh basil leaves

Preparation

Step 1

1. Zest lemon using Microplane Zester to measure 2 tsp. Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
2. Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temp. reaches 165 degrees F in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.
3. Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.