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.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes