Walter Caron of Nino's Italian's Chicken Pesto for Four
1/2 cup of Parsley chopped fine
1/3 cup of Basal chopped fine
2 tbl spoons Garlic
5 tbl spoons Extra Virgin Olive Oil
2 oz Pine Nuts
Put all ingredients in a food processor to make a paste, if too thick add a very small amount of oil. Set aside.
4 Skinless-Boneless Chicken Breast
Extra Virgin Olive Oil
Salt and pepper taste
Season the chicken breast with salt and pepper. In a skillet with the oil add chicken breast and cook until done or bake in the oven until done. When the chicken is cooled slice into strips. In another skillet put in your pesto sauce and heat and add the chicken, heat on low to medium heat. Cook your pasta per the package instructions, drain well and add to the pesto chicken, mix all together and serve.
Serve with salad and garlic bread, enjoy!
GDA Cooking - October 24, 2012
1720 Valley View Drive