The Recipe

Pesto Pasta with Chicken and Tomatoes

Name: Pesto Pasta with Chicken and Tomatoes
Yield: Serves 6 (serving size: 1 2/3 cups)
Ingredients: 8 ounces uncooked fusilli or rotini (corkscrew pasta); 2 garlic cloves, peeled; 3 cups fresh basil leaves; 2 tablespoons pine nuts, toasted; 1 tablespoon fresh lemon juice; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar, divided; 1 medium onion, cut into 1/2-inch slices; 3 (6-ounce) skinless, boneless chicken breast halves; 4 cups cherry tomatoes; Cooking spray; 1.3 ounces finely grated fresh Parmigiano-Reggiano cheese (about 1/3 cup), divided

COOK TIME : a few secondsPREP TIME : a few seconds

By Oxmoor HouseFrom Myrecipes

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Ingredients

DESCRIPTION

This pesto is also delicious over seared chicken with a piece of fresh mozzarella melted over the top. Heavenly! If you'd like to use gluten-free pasta, purchase Bionaturae or Ancient Harvest pasta.

INGREDIENTS

8 ounces uncooked fusilli or rotini (corkscrew pasta)
2 garlic cloves, peeled
3 cups fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar, divided
1 medium onion, cut into 1/2-inch slices
3 (6-ounce) skinless, boneless chicken breast halves
4 cups cherry tomatoes
Cooking spray
1.3 ounces finely grated fresh Parmigiano-Reggiano cheese (about 1/3 cup), divided