Cilantro-Serrano Pesto with Grilled Chicken and Penne

Cilantro-Serrano Pesto with Grilled Chicken and Penne
Photo by Randy Mayor

Ingredients

  • 1 serrano chile, seeded and sliced
  • 6 cups hot cooked penne pasta (about 3 ounces uncooked)
  • 3 tablespoons toasted pecan halves
  • 1 serrano chile, seeded and sliced
  • 2 tablespoons extravirgin olive oil
  • 6 cups hot cooked penne pasta (about 3 ounces uncooked)
  • 2 teaspoons sherry vinegar
  • + 20 more ingredients
    • 3 tablespoons toasted pecan halves
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons extravirgin olive oil
    • 2 cups cherry tomatoes, halved
    • 2 teaspoons sherry vinegar
    • 1/8 teaspoon freshly ground black pepper
    • 1 ½ cups fresh cilantro
    • 2 cups cherry tomatoes, halved
    • 1 teaspoon kosher salt
    • 1 ½ cups fresh cilantro
    • 2 garlic cloves
    • 1 teaspoon kosher salt
    • ½ cup fresh mint
    • 2 garlic cloves
    • ½ cup cotija cheese
    • ½ cup fresh mint
    • ¾ pound boneless, skinless chicken breast
    • ½ cup cotija cheese
    • Cooking spray
    • ¾ pound boneless, skinless chicken breast

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. Place pesto in a large bowl; stir in vinegar and black pepper. Heat a grill pan over medium-high heat. Coat chi...

View full recipe at My Recipes

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