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Pesto Chicken topped with Buffalo Mozzarella and Sun Dried Tomatoes

Servings: 1


  • 3 whole CHEF REDI® Chicken Tenders
  • 4 slices mozzarella
  • 1/2 c. spiral noodles
  • 1/4 c. sundried tomatoes
  • 1/4 c. pesto sauce


  1. Fry tenders until internal temperature reaches 165°.
  2. Pre-cook noodles as directed on box; place on plate.
  3. Add Mozzarella Cheese Slices. Melt cheese in salamander or oven before placing over noodles.
  4. When cool add sundried tomatoes.
  5. Layer chicken on top of mixture.
  6. Pipe Pesto Sauce over the tenders.