Ingredients
Scale
- 2½ cups fresh basil leaves
- â…“ cup blanched almonds
- â…“ cup Grana Padano or Parmesan cheese, plus extra for serving
- 4 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 garlic clove
- 2 skinless, boneless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried basil
- 1 lb short pasta (such as penne or fusilli)
- 1 tablespoon olive oil
- 2–3 cloves garlic, sliced
- 10 cherry tomatoes, halved (plus extra for serving, optional)
- 1 cup arugula (rocket)
Instructions
- Combine basil, almonds, cheese, garlic, and lemon juice in a food processor; blend until smooth.
- Cook pasta in salted water until al dente; reserve 1 cup of cooking water.
- Season and grill chicken until fully cooked; keep warm.
- Sauté garlic in olive oil, add tomatoes and arugula until just wilted.
- Combine pasta, pesto, and reserved cooking water; toss to coat.
- Serve pasta with grilled chicken on top and sprinkle with extra cheese and tomatoes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using high-quality olive oil enhances the flavor.
Make the pesto ahead to save time on busy days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg