Cilantro Pesto Pasta with Grilled Chicken
Had an abundance of fresh cilantro as I usually do, so decided to take a different approach to pesto with it. Fabulous! (L)
Cilantro Pesto Pasta with Grilled Chicken
Had an abundance of fresh cilantro as I usually do, so decided to take a different approach to pesto with it. Fabulous! (L)
Cooking Instructions
- 1
Mix McCormick marinade according to package directions and marinate chicken for 15-30 minutes.
- 2
Grill chicken on the grill outdoors or indoors on a stove top cast iron grill pan.
- 3
Let chicken rest for 5 to 6 minutes then cut chicken breasts into bite size pieces. Set aside.
- 4
Toast pine nuts in a non stick dry skillet over medium high heat until slighty toasted and golden brown stirring constantly.
- 5
To a blender or a food processor add all ingredients for pesto except olive oil.
- 6
Slowly drizzle in olive oil from the top of the blender on low speed to form a thick sauce. Set aside.
- 7
Cook pasta according to package directions, rinse and set aside.
- 8
Add pasta back to pasta pot. Mix in pesto and stir to combine thoroughly over low heat to warm. Add 3 cut up chicken breasts to pasta and pesto stirring again to incorporate well.
- 9
Use remaining cut up chicken breasts to garnish on top of the pasta. Can top with freshly grated romano or parmesan cheese and fresh cilantro leaves if desired.
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