The weather here is turning back into typical fall: drizzly, overcast, leaves falling. Thankfully frost is still not in the picture so I haven’t had to harvest all of my remaining basil, tomatoes, and such. However, knowing my garden is on its last legs, we did have pesto again for dinner last night. I decided to make the following:
Pesto Chicken and Whole Wheat Penne with a Mexican Twist
1 12 oz. package of whole wheat penne
1 pound chicken breast, cut into bite sized pieces
2 Tbsp Olive Oil
1 Recipe Pesto with a Mexican Twist (see below)
Place a pot of water on the stove to boil and cook the penne according to the directions on the package. Meanwhile, heat the olive oil in a skillet and saute the chicken breast until it is cooked, then set aside. When the penne is finished cooking, drain the pasta and then place in a large serving bowl. Transfer the chicken to this serving bowl and toss with the pasta. Finally, add the Pesto Sauce and toss until evenly distributed. Serve immediately. (Note, regular pesto works well with in this recipe also.)
Pesto with a Mexican Twist
1cup fresh basil leaves, firmly packet
1/2 cup fresh cilantro leaves, firmly packed
1/3 cup grated romano cheese (or parmesan)
1/3 cup roasted almonds (or pine nuts or walnuts)
1/3 cup olive oil
1-2 cloves fresh garlic, peeled
1 tsp ground cumin
1 tsp ground cayenne
1 tsp salt
Place all of the above ingredients in a food processor or blender. Process until smooth. It will be a beautiful bright green but will oxidize quickly so be sure to use as quickly as possible.
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