Wanting to try something different from the standard pasta + sauce combination, I decided to put Seggiano’s Red Pesto sauce to a more creative use. I had previously tried the all-natural sauce on the Mancino’s whole wheat Orecchiette and loved its flavorful combination of basil, tomato, and creamy nut base, so I decided to use it to add a burst of flavor to some chicken thighs.

I like to keep my recipes simple ( and mostly paleo and gluten-free for my boyfriend), and this quick dish only required a few steps:

• Preheat oven to 375 degrees
• Lightly oil, salt, and pepper raw chicken pieces. Add a coat of Seggiano’s Red Pesto sauce to soak in while in oven
• Place seasoned chicken on baking pan and leave in oven for 30 minutes (15 minutes on each side)
• Heat Seggiano’s Red Pesto sauce on a stovetop for about 5 minutes on medium-high heat
• Remove chicken from the oven, and glaze a second coat of Seggiano’s Red Pesto sauce while it cools

The chicken can pair nicely with many things, and I prepared it alongside a kale salad with raisins, tomatoes, and almonds as well as roasted portabella mushroom slices.

Simple and delicious, buon appetito !

Lara enjoys simple, quality, home-cooked meals. Although she does not consider herself to be a cook, she knows to appreciate all kinds of cuisine and has tasted unbelievable dishes from her travels around the world. Fairly new to the DC area after living in France and Tunisia, Lara is discovering all that the city has to offer, including the specialty foods at Via Umbria!