A simple yet flavorful Pine nut-free pesto with simple penne guaranteed to be a crowd pleaser! I recently taught this dish at a healthy cooking class with great reception. You have all the amazing flavor of a restaurant dish without all the additional fat. I hope this recipe treats you well and leaves you with an empty plate accompanied with a great smile!
- For pesto:
1 cup basil leaves½ cup blanched spinach - 6-8 garlic cloves
- Kosher Salt
- Fresh Cracked Black Pepper
- ¼ cup lemon juice
- 1 cup olive oil
- ¼-1/2 cup parmesan or asiago cheese
For chicken
- 2-3 large chicken breast
- 1/4 cup lemon juice
- ¾ cup olive oil
- 3 cloves garlic
- Fresh Black Pepper (to taste)
- Kosher Salt (to taste)
- 2 tbsp honey
- 7-10 large basil leaves
- 1 lb box penne pasta
- Olive oil- for tossing
- Kosher salt-to taste
- Black pepper- to taste
- 1-fresh lemon- zested and juiced
- Combine all pesto ingredients in blender except oil and pulse, stream in oil and blend on medium high until creamy and smooth- if too course, add more oil or lemon juice
Blend together marinade ingredients and place chicken breast in marinade for 2 hours or overnight. - Preheat oven to 350 degrees
- Heat 3 tbsp olive oil in pan over medium high heat and place chicken round side down. Sear until golden brown and turn. Sear until brown and place in preheated oven for 5-10 minutes; check temp, 165 and its finished cooking
- Cook pasta according to packaging directions and toss in olive oil, heat saute pan over medium high heat, add cooked pasta, salt and black pepper. Saute for 1-2 minutes and add 2-4 tbsp of pesto( start with two and add in 1 tbsp increments). Toss and saute for 2-3 more minutes until evenly coated.
- Plate pasta and served with sliced chicken breasts- garnish with lemon zest and squirt of lemon juice
