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"The belly rules the mind."--Spanish Proverb

Cilantro-Serrano Pesto with Grilled Chicken and Penne Recipe

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This recipe for Cilantro-Serrano Pesto with Grilled Chicken and Penne is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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