Grilled Chicken Pesto Pasta

Ingredients:

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Pesto Sauce:

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts or walnuts
• 3 cloves garlic, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra-virgin olive oil

For the Pasta:

• 12 ounces pasta (such as penne, fusilli, or spaghetti)
• Salt, for pasta water

Optional Garnish:

• Additional grated Parmesan cheese
• Fresh basil leaves
• Cherry tomatoes, halved

Instructions:

1. Preparing the Grilled Chicken:

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat a grill pan or outdoor grill over medium-high heat.
3. Brush the chicken breasts with olive oil to prevent sticking.
4. Grill the chicken for 6-8 minutes on each side, or until cooked through and no longer pink in the center.
5. Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.

2. Making the Pesto Sauce:

1. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts (or walnuts), garlic, salt, and black pepper.
2. Pulse the ingredients until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
4. Taste and adjust seasoning if necessary. Add more salt or pepper if desired.

3. Cooking the Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente, usually around 10-12 minutes.
3. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water.

4. Assembling the Dish:

1. In a large skillet, heat a tablespoon of olive oil over medium heat.
2. Add the cooked pasta to the skillet and toss it with the pesto sauce until evenly coated. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
3. Once the pasta is coated in the pesto sauce, add the sliced grilled chicken to the skillet and toss everything together until heated through.
4. Taste and adjust seasoning if needed.
5. Remove from heat and serve the Grilled Chicken Pesto Pasta immediately.

5. Garnishing (Optional):

1. Sprinkle some additional grated Parmesan cheese over the pasta.
2. Garnish with fresh basil leaves and halved cherry tomatoes for extra flavor and color.

Tips:

• For a creamier pesto sauce, you can add a splash of heavy cream or Greek yogurt while blending the ingredients.
• Feel free to customize the dish by adding other ingredients such as sundried tomatoes, olives, or roasted red peppers.
• Ensure the chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F (75°C).
• Reserve some whole basil leaves for garnish to add a fresh aroma to the dish.
• Serve with a side of garlic bread or a simple green salad for a complete meal.

Enjoy your delicious Grilled Chicken Pesto Pasta