Grilled chicken and penne with walnut pesto sauce
2 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper; to taste | ||
| 2 | 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 |
Directions
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