LINGUINI - GRILLED CHICKEN PESTO

By akselden

Ingredients

• 2/3 C. pine nuts, toasted, divided
• 3 T. minced garlic
• 4 C. fresh basil, about 4 oz.
• 1 1/2 tsp. kosher salt
• 1/2 tsp. coarse ground black pepper
• 1 1/4 C. extra virgin olive oil
• 2 C. shredded Parmigiano Reggiano, divided
• 2 9 oz. pkgs. whole wheat linguini
• 4 chicken breasts, grilled, cut into strips on the diagonal
• 1 C. jar sun-dried tomatoes in olive oil and herbs, drained and blotted dry

Details

Servings 4

Preparation

Step 1

1. Toast pine nuts in olive oil on medium heat for 3-4 minutes until fragrant, shaking pan to toast evenly. Remove from skillet.

2. Place 1/2 C. pine nuts and garlic in food processor bowl; process 30 seconds. Add basil, salt, and pepper; with food processor running slowly pour olive oil in feed tube and process until finely pureed. Add 1 1/2 C. Parmesan cheese; process 1 minute.

3. In medium skillet or prepared grill, grill chicken breasts.

4. Prepare linguini according to package directions.

5. Te serve, divide pasta among 4 plates, top with pesto, chicken and sundried tomatoes. Garnish with reserved pine nuts and Parmesan cheese. Serve immediately.