Dutch Oven Pesto Basil Chicken

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1 1/2 pounds boneless chicken breasts sliced into strips
8 ounces grape tomatoes sliced in half
8 ounces pesto basil
1/2 cup shredded Mozzarella
1/2 pound Linguini

Distribute chicken breasts in the bottom of a 10 inch Dutch oven. Distribute the pesto basil on top of the chicken. Distribute tomato slices on top of the basil. Bake for 20 minutes using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven.

After baking for 20 minutes, lift the lid and distribute the mozzarella on top of the chicken, pesto and tomatoes. Bake for an additional 10 minutes until the cheese is melted.

In the meantime, cook linguini according to the directions on the package. Arrange the chicken over the pasta and serve. Don’t forget to spoon some of that wonderful sauce over the chicken and linguini. Enjoy.