Saturday, December 11, 2010

Tomato Basil and Pesto Pasta

I found this recipe on the Sisters Cafe. It was great, fast, and easy. I added a delicious grilled chicken to it to make a great, rather healthy, meal.

Tomato Basil Pesto Pasta

1/4 cup basil pesto (I purchased a yummy basil pesto, but the Sisters Café has a recipe here)

1/4 lb penne pasta

1.5-2 cups tomatoes

Coarse salt and freshly ground pepper to taste

Basil leaves

Shredded parmesan cheese

Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Basil Pesto and the reserved pasta water, a little at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese.

Makes 2 servings.

Grilled Chicken Breasts
2 breasts (6 ounces each)

2 tablespoons lemon juice
1 tablespoon vegetable oil
1 small clove of garlic finely chopped
2 boneless, skinless chicken breast halves (about 12 ounces)

Mix lemon juice, oil and garlic in shallow glass or plastic dish. Place chicken in marinade, turn chicken to coat with marinade. Refrigerate 10-15 minutes.
Meanwhile, heat the portable grill about 5 minutes.
When the grill is hot, remove chicken from marinade, discard marinade and place the chicken on grill and cook about 5 minutes. Turn chicken over and grill another 3 minutes or until the juice is no longer pink when centers of thickest pieces are cut.

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