Mediterranean Pesto Pasta with Grilled Chicken

>> Saturday, May 15, 2010

Okay, this recipe isn't going to be an exact recipe by any means because I can't remember the measurements. My memory is not what it used to be! But if you're comfortable in the kitchen, then I'm sure you can look at the ingredients and go with your gut.
Mediterranean Pesto Pasta with Grilled Chicken
8 oz penne pasta
2 chicken breasts
kalamata olives
sun-dried tomatoes
artichoke hearts
hearts of palm
2 T red wine vinegar
1/4 to 1/3 c basil pesto
1/4 to 1/3 c Greek salad dressing
feta cheese
Cook the penne pasta according to package directions. While the pasta is cooking, heat a grill pan to medium-high heat, cook on one side for about 4 minutes, flip and lower heat to medium. Continue to cook until juices run clear, about 5 to 7 more minutes. Remove chicken from heat and let rest until pasta is finished cooking.
Chop olives, tomatoes, artichoke hearts and hearts of palm. Set aside. In a small bowl, mix together vinegar, pesto and salad dressing.
Drain pasta and return back to pot. Combine pasta with vegetables and pesto mixture. Place in serving bowls. Slice grilled chicken and place on top of pasta. Sprinkle with feta.


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