Yield: 2 Servings
Measure | Ingredient |
---|---|
½ cup | Walnut pieces |
¾ cup | Pre-washed basil leaves |
1 tablespoon | Grated Parmesan cheese |
1 teaspoon | Freshly chopped garlic |
½ cup | Extra Virgin olive oil |
\N \N | Salt and pepper; to taste |
2 \N | 6-oz boneless chicken breasts |
2 cups | Pre-cooked; (al dente) penne pasta |
½ cup | Diced tomato |
1 teaspoon | Grated Parmesan cheese |
1 teaspoon | Extra Virgin olive oil |
Toast the walnut pieces in a 350° oven for 8 minutes or until brown. Place in a blender with the basil, cheese, garlic, olive oil and salt and pepper.
Turn on the blender and process until you have a smooth paste.
Take the brush and lightly coat the chicken with a little pesto. Place it on a pre-heated grill and cook for 6 minutes. Turn over and cook for an additional 4 minutes.
Place the skillet over moderate heat, add the pasta, spoon the remaining pesto and toss well. Spoon the hot pasta on two pre-heated serving plate, slice chicken breasts and fan over top. Drizzle 1 tsp olive oil and 1 tsp Parmesan cheese over each plate. Garnish with a fresh basil sprig and serve.
Recipe by: Colavita and California Walnuts Posted to EAT-L Digest by The Taillons <taillon@...> on Nov 29, 1997