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Cilantro-Serrano Pesto with Grilled Chicken and Penne Recipe

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This recipe for Cilantro-Serrano Pesto with Grilled Chicken and Penne, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Smith
Added: Monday, October 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup fresh cilantro
1/2 cup fresh mint
1/2 cup cotija cheese
3 T. toasted pecan halves
1 tsp. kosher salt
2 garlic cloves
1 serrano chile, seeded and sliced
2 T. extra virgin olive oil
2 tsp. sherry vinegar
1/8 ground pepper
3/4 lb. boneless chicken breast
6 cups hot cooked penne pasta
2 cups cherry tomatoes halved

Directions:
Directions:
Place cilantro, mint, cheese, pecans, salt, garlic, and chile in food processor until blended. Pour in oil and blend. Place in large bowl and stir in sherry and pepper. Heat a grill pan over medium-high heat. Coat chicken with spray. Add chicken to pan and cook 5 minutes on each side. Cut chicken into bite size pieces. Add chicken, pasta and tomatoes to pesto and toss.

Number Of Servings:
Number Of Servings:
4 - 5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I found this recipe in the Cooking Light magazine. I don't have a food processor so I make the pesto in my blender. I do have to add a little water to make it blend. Cotija cheese is a Mexican cheese and when I can't find it I substitute it with freshly grated parmesan.

 

 

 

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