Alan Bennett
Ingredients
1 ½ cup fresh Cilantro
½ cup fresh Mint
½ cup Cotija Cheese (or substitute with Parmesan)
3 Tablespoons of toasted Pecan halves
1 teaspoon salt
2 cloves garlic
1 Serrano pepper, seeded & sliced
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons of Sherry Vinegar
1/8 teaspoon black pepper
¾ lb. boneless, skinless Chicken Breast
Cooking spray
6 cups of hot, cooked Penne Pasta (3 ounces uncooked)
2 cups Cherry Tomatoes, halved
Directions:
Place Cilantro and next 6 ingredients (through Chili) in a food processor.
Process until well blended.
With processor on, slowly pour oil through food chute.
Process until well blended.
Coat chicken with cooking spray.
Grill chicken until internal temperature is 165F.
Cut chicken into bite sized pieces.
In a mixing bowl, combine chicken, pasta, tomatoes and pesto.
Calories: 429
Fat: 13.8g
Protein: 28g
Carbs: 47g
Fiber: 2.4g
Iron: 11.5g
