| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | California | Not, Sent | 2 | Servings |
INGREDIENTS
| 1/2 | c | Walnut pieces |
| 3/4 | c | Pre-washed basil leaves |
| 1 | tb | Grated Parmesan cheese |
| 1 | ts | Freshly chopped garlic |
| 1/2 | c | Extra Virgin olive oil |
| Salt and pepper; to taste | ||
| 2 | 6-oz boneless chicken breasts | |
| 2 | c | Pre-cooked; (al dente) penne pasta |
| 1/2 | c | Diced tomato |
| 1 | ts | Grated Parmesan cheese |
| 1 | ts | Extra Virgin olive oil |
INSTRUCTIONS
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@EARTHLINK.NET> on Nov 29, 1997
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