When I found this recipe, I really think that my mouth started watering. This was MY kinda recipe! …Pasta, grilled chicken, avocado pesto!… It just sounded too good for words! And, when I made it the other night, Matt said it was one of the best things I’d ever made! … WOOO HOOO! That’ll make a wife happy! {Especially after the Swedish Meatball disaster!}
After Matt went back for seconds, Quinn asked him if it made his throat happy! Love it.
And, I can guarantee that it’ll make your throat happy too! Just try it!
Avocado Penne Pesto with Grilled Chicken
1 medium ripe avocado
3/4 c. firmly packed basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tsp. minced garlic
3 Tbsp. pine nuts
1/3 c. extra virgin olive oil
1/2 c. freshly grated Parmesan cheese
12 oz. penne pasta
1 1/2 lbs. chicken breasts
Salt & Pepper, to taste (for chicken)
Cook and drain pasta according to package directions. While pasta is cooking, season chicken with salt and pepper and place on a grill (or grill pan) over medium-high heat for 6 minutes on each side, until center is no longer pink. {You can add other spices if you want, but don't over-season your chicken.}
Peel avocado and remove pit. Put avocado, basil, salt, pepper, garlic and pine nuts in a blender or food processor. (I used my Magic Bullet!) Turn blender on and add olive oil in a slow, steady stream. Process until mixture becomes a smooth paste. Gently fold in parmesan cheese.
Toss with cooked pasta. Slice grilled chicken breasts and lay across top of pasta. Sprinkle with parmesan cheese.
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