Cilantro-Serrano Pesto with Grilled Chicken and Penne

By mschweickert

Paula Disbrowe, Hart and Hind Fitness Ranch, Rio Frio, Texas, Cooking Light

JANUARY 2005

Ingredients

• 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

Preparation

Step 1

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.