Chicken and Pesto Pasta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 635 |
| pro | 41 g |
| total fat | 23 g |
| carb | 67 g |
Serve this brightly flavoured salad with breadsticks.
Ingredients
- 1 lb skinless boneless chicken breasts
- 4 cups rotini pasta, (3/4 lb/375g)
- 1/4 cup toasted pine nuts
- 2 tbsp freshly grated parmesan cheese
- Lettuce leaves or mixed greens.php">greens
- 1/4 cup shredded fresh basil
- Pesto Dressing
- 2 cups packed fresh basil leaves
- 2 cloves garlic, quartered
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
Pesto Dressing: In food processor, finely chop basil and garlic. With motor running, add oil, vinegar, salt and pepper; pur?until smooth.
Place chicken in glass dish just big enough to hold in single layer. Remove 1 tbsp (15 mL) of the dressing; brush all over chicken. Let stand for 30 minutes at room temperature.
Meanwhile, in saucepan of boiling salted water, cook rotini for about 8 minutes or until tender but firm. Drain well, reserving 1/4 cup (50 mL) cooking liquid. Return pasta to pot; add dressing and reserved cooking liquid and toss well. Stir in pine nuts and cheese.
Place chicken on greased grill over medium-high heat; cook, turning once, for about 10 minutes or until chicken is no longer pink inside. Slice crosswise into thin strips.
Line plates with lettuce. Mound pasta on lettuce; top with chicken strips. Sprinkle with basil.
Source : © CanadianLiving.com
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