Grilled Chicken and Penne with Cilantro-Serrano Pesto Recipe

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Cook Time: 10 min
Prep Time: 10 min
( Serves )
1 1/2 cup fresh cilantro
1/2 cup fresh mint
1/2 cup cotija cheese
3 tablespoon toasted pecan halves
1 teaspoon kosher salt
2 whole garlic cloves
1 whole serrano chile (seeded and sliced)
2 tablespoon extra virgin olive oil
2 teaspoon sherry vinegar
1/8 teaspoon freshly ground black pepper
3/4 pound boneless, skinless chicken breast
Cooking spray
6 cup hot cooked penne pasta (about 3 ounces uncooked)
2 cup cherry tomatoes (halved)
  1. Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended.
  2. Place pesto in a large bowl; stir in vinegar and black pepper.
  3. Heat a grill pan over medium-high heat. Coat chicken with cooking spray.
  4. Add chicken to pan; cook 5 minutes on each side or until done.
  5. Cut chicken into bite-sized pieces.
  6. Add chicken, pasta, and tomatoes to pesto; toss to combine
Nutrition Information
Calories: 429.00 Fat: 13.80 g
Protein: 28.20 g Carbohydrates: 47.10 g
Cholesterol: 60.00 mg

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