Grilled Chicken And Penne With Walnut Pesto Sauce

New Testament evangelists make it easy to get into the church 'that very hour,' but they also make it mean something to stay in. We, in contrast, make it hard to get in, but once in the body a member usually is secure for life regardless of his beliefs or lifestyle. It is easier to remain a member of the average church today than it is to continue one's membership in a lodge! If we exercised biblical care and discipline, we would have little or no difficulty in adopting and following the biblical pattern.

Jay Adams

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	T	Grated Parmesan cheese
1	t	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	t	Grated Parmesan cheese
1	t	Extra Virgin olive oil

INSTRUCTIONS

Toast the walnut pieces in a 350Â° 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

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”