Friday, July 29, 2011

Chicken Pesto Pasta

We made this dish for dinner tonight.  It was quick (I made the pesto ahead of time), easy, delicious, and relatively healthy.  It's been very hot here, so I didn't want to stand in front of the stove for long.  We only had to turn on the stove to cook the chicken tenderloins and boil the water.  I didn't really measure the ingredients for the pesto, so I apologize for not having the exact measurements.  Here's the recipe for the dish:

1 bunch of fresh basil, rinse and pat dry
2 cloves garlic
Small handful of walnuts (or pine nuts)
Grated Parmesan Cheese
Salt, to taste
Pepper, to taste
Extra Virgin Olive Oil

Directions:  In a food processor, add the basil, garlic, walnuts, parmesan, salt, and pepper.  Blend until everything is finely chopped.  While the food processor is still on, stream in the olive oil until it becomes the desired consistency. 

Chicken Pesto Pasta 
4 chicken breast tenderloins
Dried Basil
1 box Rotini whole-wheat pasta
Grape tomatoes

1. Season the chicken breast tenderloins by sprinkling salt, pepper, and dried basil on each side.  Cook the tenderloins on a grill pan on medium high heat for 4-5 minutes on each side.  Remove from heat and let the meat rest for 5 minutes.  Then, cut the chicken into bite-sized pieces.

2.  Boil the whole-wheat pasta according to the directions on the box.

3.  Mix together the pasta, pesto, chicken, and grape tomatoes until well combined.

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