Grilled Chicken Pasta with Spinach and Basil Pesto Recipe
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Yield:
8 servings
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Total Time:
30 mins
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Prep Time:
15 mins
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Cook Time:
15 mins
Ingredients
- Spinach and Basil Pesto
- 3 cloves garlic
- 1/2 cup pine nuts OR almonds
- 1 cup shredded Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black fine grind pepper
- 3 cups loosely packed fresh spinach
- 1 cup loosely packed fresh basil
- 1/2 cup Mazola® Corn Oil
- Pasta
- 1 pound penne, orecchiette, cavatappi OR campanelle pasta, cooked and drained (about 8 cups salmon fillets (about 6 ounces each)
- 2 cups cubed, precooked grilled chicken
- 1 cup halved grape tomatoes
- 1 cup frozen petite peas, thawed
- Parmesan cheese, optional for garnishing
Instructions
- Step 1) Combine garlic, nuts, cheese, salt, pepper, spinach and basil in a food processor or blender; pulse several times. Gradually pour in olive oil. Puree for 1 minute, scraping sides as needed. (Pesto sauce can be frozen up to one month and refrigerated up to 48 hours.)
- Step 2) To serve, toss pesto with pasta, chicken, tomatoes and peas. Sprinkle with additional Parmesan cheese, if desired. Serve warm or chilled.
