Title: Grilled Chicken and Penne with Walnut Pesto Sauce
Categories: Not, Sent
Yield: 2 Servings

1/2 c Walnut pieces
3/4 c Pre-washed basil leaves
1 tb Grated Parmesan cheese
1 ts Freshly chopped garlic
1/2 c Extra Virgin olive oil
Salt and pepper; to taste
2 6-oz boneless chicken
-breasts
2 c Pre-cooked; (al dente) penne
-pasta
1/2 c Diced tomato
1 ts Grated Parmesan cheese
1 ts Extra Virgin olive oil

Toast the walnut pieces in a 350° oven for 8 minutes or until brown. Place
in a blender with the basil, cheese, garlic, olive oil and salt and pepper.
Turn on the blender and process until you have a smooth paste.

Take the brush and lightly coat the chicken with a little pesto. Place it
on a pre-heated grill and cook for 6 minutes. Turn over and cook for an
additional 4 minutes.

Place the skillet over moderate heat, add the pasta, spoon the remaining
pesto and toss well. Spoon the hot pasta on two pre-heated serving plate,
slice chicken breasts and fan over top. Drizzle 1 tsp olive oil and 1 tsp
Parmesan cheese over each plate. Garnish with a fresh basil sprig and
serve.

Recipe by: Colavita and California Walnuts

Posted to EAT-L Digest by The Taillons on Nov 29,
1997