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Grilled Chicken and Penne with Walnut Pieces Recipe

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This recipe for Grilled Chicken and Penne with Walnut Pieces, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison Stanley
Added: Sunday, August 12, 2007


1 c. walnut pieces
2 c. basil leaves
3/4 c. grated Romano or Parmesan cheese
1 Tbsp. freshly minced garlic
1 c. extra virgin olive oil
salt and pepper to taste
dash of garlic salt
1 lb. box of penne
4-6 boneless, skinless, chicken breasts
2 cans (14.5 oz.) diced tomatoes

- Toast walnut pieces in a 350F oven for 8 min. or until brown. Place walnuts in blender with basil, grated cheese, garlic, olive oil, salt, pepper, and/or garlic salt. Turn on blender and process until a smooth paste (add more olive oil if it seems too dry).
- Boil pasta until al dente.
- Place a small amount of pesto in dish. Brush chicken lightly with pesto sauce. Grill chicken for 6 minutes. Turn breasts over and grill for an additional 5 minutes, or until done.
- Place a large skillet over medium heat and add the pasta, diced tomatoes, and remaining pesto. Toss well. Heat for just a few minutes.
- Spoon hot pasta into pasta bowls. Slice chicken breasts and fan over the top. Sprinkle Romano or Parmesan cheese on top. Garnish each plate with a fresh basil sprig.




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