Vegetable and Chicken Pasta
2 cups fresh basil leaves, trimmed
1/4 cup pine nuts
4 garlic cloves
1/2 tsp salt
1/3 cup EVOO
1 red pepper, bite-size
1 yellow squash, bite-size
1/4 lb asparagus, 1" pieces
3.5 Tbsp EEVO, divided
1/4 tsp salt
1/4 tsp black pepper
1/2 lb boneless,skinless chicken breasts, stripped
6 oz. tri-color rotini
Combine basil, pin nuts, garlic and salt in food processor. Mix and gradually add oil until mixture is thick. Set aside.
Preheat the broiler. Toss the veggies and 2 tbsp of olive oil in bowl. Arrange the veggies on a foil-covered pan and broil for 10-14 minutes, turning occassionally.
Heat remaining 1.5 tbsp olive oil in pan over med. heat. Sprinkle salt and pepper on chicken. Cook chicken until cooked through, stirring occas.
Cook rotini 1-2 min. less than directions say and drain/rinse with cold water.
Mix the pesto sauce, rotini, veggies and chicken.
Pairs Well With
My mother-in-law threw this together one day and I liked it so much I wanted to her "recipe." You might need to change the measurements to suite your taste :)