Cilantro-Serrano Pesto with Grilled Chicken and Penne
Jennifer
ingredients
- 1 1/2 cups fresh cilantro
- 1/2 cup fresh mint
- 1/2 cup cotija cheese
- 3 tablespoons toasted pecan halves
- 1 teaspoon kosher salt
- 2 garlic cloves
- 1 Serrano chile, seeded and sliced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sherry vinegar
- 1/8 teaspoon freshly ground black pepper
- 3/4 pound boneless, skinless chicken breast
- Cooking spray
- 6 cups hot cooked penne pasta (3 ounces uncooked)
directions
- 1
Place cilantro and next 6 ingredients (through chile) in food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.
- 2
Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken and pasta to pesto; toss to combine.
notes
Calories 429; Fat 13.8g; Iron 11.5g; Cholesterol 60mg; Calcium 104mg; Carbohydrate 47.1g; Sodium 492mg; Protein 28.2g; Fiber 2.4g
Source: Jennifer / CL
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews