1 chicken breast, butterflied and halvedpepper
three tomatoes
1 c. (roughly) basil leaves
1/2 c. shredded Parmesan cheese
2 T. garlic
EVOO
8 oz. pasta
Start pasta cooking in salted water. Season butterflied chicken with pepper only; there's plenty of salt flavor from the pasta and the pesto. Chicken can be pan-seared or grilled until cooked through. While pasta and chicken are cooking, chop tomatoes and basil. Set tomatoes aside and place chopped basil, garlic, and Parm into a food processor. Drizzle EVOO in as the food processor works its magic. Add just enough to for the basil, garlic, and cheese to incorporate into a sauce; I like it more chunky than oily, but go with your preference. Toss half of the pesto with cooked noodles and place on a plate. Top with half of the chicken breast, tomatoes, and more of the pesto. This recipe creates two generous helpings and is easily multiplied. By omitting chicken, you can still have a yummy veggie dish as well.
This recipe is mine! And it's one of my very favorites.
