carolinaliving.com

It looks like you're using an older version of Internet Explorer. Upgrade your browser to view this site—it's easy and free.

carolinaliving.com


WALNUT-BASIL PESTO with GRILLED CHICKEN and SUMMER VEGETABLES

MEAT and POULTRY

Walnut-Basil Pesto Grilled Chicken Summer Vegetables
YIELD

3-5 servings

INGREDIENTS

Walnut-Basil Pesto
2 cups Fresh Basil Leaves, packed
1/2 cup Freshly Grated Parmesan-Reggiano
1/2 cup Walnuts
2 Garlic Cloves, sliced
1/2 cup Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper, to taste

Pasta, Vegetables & Chicken
3 Boneless Chicken Breasts
1 Clove Garlic
1 cup Grape Tomatoes
3 to 4 ears Fresh Corn off-the-Cob
2 Carrots, sliced thin
1 Box Angel Hair Pasta, cooked al dente and drained
1 T Reserved Pesto, Walnuts (can be toasted)
Fresh Basil & Shaved Parmesan, for topping

PREPARATION & METHOD

Place all pesto ingredients into a food processor and blend while drizzling olive oil. Set aside.

Cook pasta.

Pound chicken until tender. Place a heaping tablespoon of pesto (about 1 T) onto breasts and sprinkle with salt before grilling.

Sauté garlic and vegetables in a small amount of olive oil. Set aside.

Strain pasta and toss pesto with pasta, reserving a small amount for a sauce.

Layer pasta, vegetables and grilled chicken on plates. Top with extra pesto, walnuts, basil and Parmesan.

MORE INFO

Recipe and Photo Courtesy of Kim Byer


Share this article: