Grilled Chicken And Penne With Walnut Pesto Sauce

Recipe Ingredients

1/2 cup	118ml	Walnut pieces
3/4 cup	30g / 1.1oz	Pre-washed basil leaves
1 tablespoon	15ml	Grated parmesan cheese
1 teaspoon	5ml	Freshly chopped garlic
1/2 cup	118ml	Extra virgin olive oil
		Salt and pepper - to taste
2		Boneless chicken breasts
2 cups	474ml	Pre-cooked - (al dente) penne pasta
1/2 cup	31g / 1.1oz	Diced tomato
1 teaspoon	5ml	Grated parmesan cheese
1 teaspoon	5ml	Extra virgin olive oil

Recipe Instructions

Toast the walnut pieces in a 350ø 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.

Source:
Colavita and California Walnuts

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