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Categories:
fresh cilantro fresh mint cotija cheese pecan halves kosher salt garlic serrano chile extravirgin olive oil sherry vinegar freshly ground black pepper chicken breast cooking spray hot cooked penne pasta cherry tomatoes
Viewed: 40 - Published at: 4 years agoIngredients
- 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 extravirgin 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 (about 3 ounces uncooked)
- 2 cups cherry tomatoes, halved
Method
- Place cilantro and next 6 ingredients (through chile) in a 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.
- 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-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.
