Recipe - Grilled Chicken And Penne With Walnut Pesto Sauce

One half cup Walnut pieces
Three fourths cup Prewashed basil leaves
1 tablespoon Grated Parmesan cheese
1 teaspoon Freshly chopped garlic
One half cup Extra Virgin olive oil
Salt and pepper; to taste
2 6oz boneless chicken
breasts
2 cup Precooked; (al dente) penne
pasta
One half cup Diced tomato
1 teaspoon Grated Parmesan cheese
1 teaspoon Extra Virgin olive oil

Toast the walnut pieces in a 350° oven for 8 minutes or until brown. Place
in a blender with the basil, cheese, garlic, olive oil and salt and pepper.
Turn on the blender and process until you have a smooth paste.

Take the brush and lightly coat the chicken with a little pesto. Place it
on a preheated grill and cook for 6 minutes. Turn over and cook for an
additional 4 minutes.

Place the skillet over moderate heat, add the pasta, spoon the remaining
pesto and toss well. Spoon the hot pasta on two preheated serving plate,
slice chicken breasts and fan over top. Drizzle 1 tsp olive oil and 1 tsp
Parmesan cheese over each plate. Garnish with a fresh basil sprig and
serve.

Recipe by: Colavita and California Walnuts

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Nov 29,
1997