Pesto Chicken Penne Pasta
2 chicken breasts, boneless and skinless, cut into 2” pieces
½ cup of basil pesto, fresh or store bought (recipe below)
8 ounces penne pasta , whole grain
½ cup Parmesan cheese, shredded
Cut breasts into 2” pieces or chunks. In the bottom of a small baking dish, spread 1/3 of pesto onto the pan. Place chicken on top of the pesto and add remaining pesto to the top of the chicken pieces. Bake in a pre-heated oven at 350 degrees for 20 minutes or chicken is cooked thoroughly. Remove from the oven and break the pieces apart. Set aside.
Prepare pasta according to the directions on the box. Drain pasta and add chicken and pesto to pasta along with most of the Parmesan cheese, saving some for the top. Toss pasta and plate adding sprinkles of Parmesan on top.
2 cups of basil leaves fairly packed
¼ cup of toasted pine nuts
2 clove of garlic, rough chopped
1/2 cup of Parmesan cheese, freshly grated
2/3 cup olive oil, good quality
1 tablespoon of lemon juice, fresh not bottled
½ teaspoon of salt
¼ teaspoon black pepper
Toss everything into the food processor or blender and puree until thoroughly blended together. Store in an air-tight container in the refrigerator for up to a week.