| 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 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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