This was a last minute meal idea when I was grocery shopping today. There was a bunch of great looking basil for sale, so I decided to make a pesto! It was delicious, as always!
INGREDIENTS
-1/2 chicken breast
-1 cup veggie rotini pasta
-~6 ciliegine mozzarella balls
-1-2 handfuls heirloom cherry tomatoes
-1 package fresh basil
-1/4 cup olive oil
-1/4 cup Parmesan
-1 handful walnuts
-Balsamic
DIRECTIONS
1. Begin by making the pesto. Add the fresh basil, olive oil, parmesan, and walnuts to a blender with a splash of water and blend until smooth. Store pesto in an airtight container in a refrigerator.
2. Next, bring a pot of water to a boil, and heat a small skillet with olive oil over medium heat. Add the rotini pasta to the skillet. Pound the chicken flat with a mallet, season on both sides with salt, pepper, and garlic powder, and cook in the small skillet for 3 minutes per side.
3. While the pasta and chicken cooks, cut the tomatoes in half. Chiffonade some spare basil for garnish.
4. When the pasta is finished cooking, add the pasta to a mixing bowl along with the tomatoes, mozzarella, 1/4 cup of the pesta, and 1/8-1/4 cup of reserved pasta water. Stir to combine.
5. When the chicken is finished cooking, add a splash of balsamic to the skillet and glaze the chicken with the balsamic. Allow the chicken to rest for a few minutes before slicing.
6. Plate the pasta with the chicken on the side. Then garnish with the chiffonaded basil.