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Sun-dried Tomato Pesto with Grilled Chicken

Yields1 Serving

This recipe can be made with any type of pasta, but I like to use penne or farfalle.
If you don't have a food processor or blender, you can chop the sun-dried tomatoes and pine nuts very finely and then combine them with the other ingredients in a bowl.
You can also add other vegetables to this recipe, such as spinach, zucchini, or mushrooms.
This dish is best served warm, but you can also make it ahead of time and reheat it before serving.

Ingredients
 1 lb Creamette Pasta
 ½ cup Sun-dried tomatoes, packed in oil, drained
 ¼ cup Pine nuts
 ¼ cup Parmesan cheese, grated
 2 Garlic cloves, minced
 ¼ cup Olive oil
 ¼ cup Chopped fresh basil
 ¼ tsp Salt
 ¼ tsp Black pepper
 1 lb Boneless, skinless chicken breast (grilled and seasoned)
Cooking Directions
1

To make the pesto, combine the sun-dried tomatoes, pine nuts, Parmesan cheese, garlic, olive oil, basil, salt, and pepper in a food processor or blender and pulse until smooth

2

Pour the pesto over the cooked pasta and toss to coat

3

Add the grilled chicken and toss to coat

4

Serve immediately.

Nutrition Facts

0 servings

Serving size