| 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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