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Home Beef Chop Suey Restaurant

Grilled Chicken W/ Pesto Linguine Recipe

Ingredients

How to make it

  • Marinade the chicken in the vinaigrette for at least 2 hours-I like to leave mine at least overnight
  • Preheat grill and cook chicken til juices run clear
  • Cook pasta al dente
  • To make the pesto-using a food processor pulse the almonds until coarse
  • Add garlic, basil and parmesan and pulse until blended
  • Drizzle in olive oil up to a 1/4 c to make it a smooth consistency or to your liking
  • Stir pesto into pasta-toss to coat evenly
  • Serve with the grilled chicken sliced and top with fresh tomatoes.

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The Cook

Sandy_Sunshine Blaine, MN

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