KELLIE’S CHICKEN PESTO

Marinade Ingredients
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¼ Cup Extra Virgin Olive Oil
1 Tbs. Red Wine Vinegar
1 Tbs. Brown Mustard
1 Tbs. Chopped Rosemary
1 Tbs. Chopped Oregano
1 Tbs. Chopped Thyme
3 Cloves Garlic
½ Tsp. Each salt and pepper
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Chicken Marinade Directions

Finely Mince Garlic
Combine all marinade ingredients in a bowl and mix completely
Pound chicken breasts to an even thickness
Place chicken in shallow dish and cover with marinade
Marinate in refrigerator for at least 4 hours, preferably overnight
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Pesto Ingredients
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2 Cups fresh Basil leaves
4 Cloves Garlic
½ Cup toasted pine nuts
1 Cup freshly grated Parmesan cheese
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Pesto Directions

Pesto can be made ahead of time but must be kept covered and refrigerated.  If making in advance, put the pesto in an airtight container and fill the container to the top to avoid air.  If exposed to air for too long, the pesto can turn brown.  Also, pesto can be made in batches and frozen for up to 6 months.

Toast pine nuts evenly

Toasting Directions

Toasting pine nuts gives them roasted flavor, browns them, and makes them firmer. It's easiest to do in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning.  Pine nuts are small and full of rich oil, and will burn quickly if you don't watch carefully. When the nuts are fragrant and browned, take the pan off the heat.
Transfer the pine nuts to a plate to cool.

Combine pine nuts and garlic in food processor and puree.

Add  Basil, salt & pepper, and puree again
With processor running, drizzle in olive oil
Add cheese and process until smooth and combined
Cover and set aside until ready to use.

Main Dish Ingredients

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2 Large red peppers
1 Lb. Rigatoni or similar pasta
4 Lg. boneless, skinless chicken breasts
Prepared Pesto
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Main Dish Directions

Cook chicken on a grill until cooked thoroughly.  Allow to cool and cut into strips.
Clean peppers completely and cut into halves lengthwise.  Blacken the peppers on a grill.  Once finished, allow to cool and remove skins from peppers and cut into strips.

Boil pasta until slightly firm or “al dente”.  Drain completely without rinsing.

In a large serving bowl, combine pasta, sliced chicken, sliced bell pepper, and pesto. 
Toss until ingredients are well coated.

Sprinkle with Parmesan cheese and serve.

Serves 6 - 8