About a year ago, I got an amazing grill pan as a gift at my bridal shower. Unfortunately, I've only used it a few times. Last night, my sister and I decided we were going to try and grill some chicken using my under-appreciated pan. I found a recipe for a pesto pasta dish, so we made a delicious dinner with a heaping of vegetables and juicy grilled chicken! Since we made the pesto ourselves, the flavors were really fresh and bright!
Ingredients
1/2 cup sliced almonds, lightly toastes
2 cups packed arugula leaves
1 cup basil leaves
1 1/2 lemons, juiced
2 small garlic cloves, minced
1/3 cup parmesan, cut into small chunks
salt and pepper
3 chicken breasts
3/4 cup olive oil
whole wheat pasta (spaghetti, penne, etc..)
1 small head of broccoli
1 small package cherry tomatoes
1 small pack button mushrooms
Start by toasting the almonds in a dry pan over medium heat. Then, add the almonds to a food processor along with the arugula, basil, lemon juice, garlic, parmesan, salt and pepper. Pulse as you slowly drizzle in the olive oil, until a well combined, thick pesto has formed.
Lightly pound the chicken to thin it out, then spread a large spoonful of pesto over both pieces.
Heat a grill pan over medium high heat and spray with cooking spray and cook the chicken for about 3 minutes on each side. Remove chicken from grill and slice into small chunks.
Add some olive oil to a pan and cook the broccoli, cherry tomatoes, mushrooms and whatever other vegetables you feel like adding. While they are cooking, boil your pasta in a separate pot. When done, add the chicken and pasta to the vegetables and douse with a good amount of pesto.
Mix well, serve and enjoy!
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