We tried this recipe (from Pampered Chef) last night with some of the tomatoes from our garden (both yellow and red...so pretty!). Sorry, there are no pics...this was made in the middle of The Great Salsa Debacle of 2011 (four days to get a large batch of salsa chopped, cooked and canned), so the kitchen was a DISASTER and I was exhausted and hungry. The recipe was a big hit! It was quick, easy, healthy and yummy. All three of us gave it two thumbs up.
GRILLED CHICKEN PESTO
Yield: 6 servings.
6 tomatoes, chopped
2 T prepared basil pesto (I actually realized halfway through the recipe that I had no pesto, so I just used a sprinkle of dried basil instead...worked great)
1 T fresh lemon juice
salt to taste
3 cups hot cooked angel hair pasta
6 (4 oz) boneless skinless chicken breast halves, grilled (we sprinkled with a bit of garlic, I think lemon pepper would also be good)
Saute the tomatoes in a nonstick 12-inch skillet until soft. Stir in the pesto, lemon juice and salt. Cook just until heated through, stirring constantly. Serve pasta topped with chicken and tomato pesto sauce.
No comments:
Post a Comment