Arugula Pesto Pasta

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!