Grilled Chicken And Penne With Walnut Pesto Sauce

Course : Grilling
Source:
Serves: 2
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Ingredients:

1/2 cup walnut pieces
3/4 cup pre-washed basil leaves
1 tablespoon grated parmesan cheese
1 teaspoon garlic chopped
1/2 cup extra virgin olive oil
1 teaspoon salt and pepper -- to taste
12 ounces boneless chicken breasts
2 cups pre-cooked -- (al dente) penne pasta
1/2 cup diced tomato
1 teaspoon grated parmesan cheese
1 teaspoon extra virgin olive oil
 

Preparation / Directions:

Toast the walnut pieces in a 350ΓΈ 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.


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