Recipe: Perfect Cilantro Pesto Pasta with Grilled Chicken

Cilantro Pesto Pasta with Grilled Chicken. If needed, add more chicken broth - but not too much. You want it to be a paste. Heat the oil in a large skillet over medium heat.

This pesto incorporates ingredients Disbrowe finds on the ranch: cilantro and pecans. Cotija is an aged Mexican cheese available in many supermarkets and in any Latin grocery. Substitute Parmesan if you can't find cotija. You can cook Cilantro Pesto Pasta with Grilled Chicken using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cilantro Pesto Pasta with Grilled Chicken

1. You need of Cilantro Pesto.
2. Prepare 2 cup of cilantro leaves.
3. It's 1/2 cup of olive oil.
4. It's 3 clove of garlic, minced.
5. Prepare 1/4 cup of pine nuts, toasted.
6. It's 1/4 cup of romano (or parmesan) cheese, grated.
7. Prepare 1/2 tsp of salt & pepper.
8. You need 1 tsp of lime zest.
9. It's 1 tbsp of lime juice.
10. It's 1 lb of mini farfalle (bow tie) pasta.
11. You need 4 of -6 chicken breasts.
12. You need 1 envelope of McCormick lime mojito marinade (Thanks Ray Ray, now I'm hooked! lol).

If the sauce is too thick, loosen it with a little hot cooking water from the pasta. The pesto is a perfect way to top this juicy, never-dry grilled chicken - this makes a perfect quick pasta (just cut the chicken into chunks after grilling, toss with pasta, and top with pesto), over rice, or with fresh grilled vegetables! Cook chicken tenders quickly on the grill and top with pesto made with cilantro and sesame seeds for a zesty, speedy dinner. Serve with: Quinoa and grilled asparagus.

Cilantro Pesto Pasta with Grilled Chicken step by step

1. Mix McCormick marinade according to package directions and marinate chicken for 15-30 minutes..
2. Grill chicken on the grill outdoors or indoors on a stove top cast iron grill pan..
3. Let chicken rest for 5 to 6 minutes then cut chicken breasts into bite size pieces. Set aside..
4. Toast pine nuts in a non stick dry skillet over medium high heat until slighty toasted and golden brown stirring constantly..
5. To a blender or a food processor add all ingredients for pesto except olive oil..
6. Slowly drizzle in olive oil from the top of the blender on low speed to form a thick sauce. Set aside..
7. Cook pasta according to package directions, rinse and set aside..
8. Add pasta back to pasta pot. Mix in pesto and stir to combine thoroughly over low heat to warm. Add 3 cut up chicken breasts to pasta and pesto stirring again to incorporate well..
9. Use remaining cut up chicken breasts to garnish on top of the pasta. Can top with freshly grated romano or parmesan cheese and fresh cilantro leaves if desired..

Use remaining cut up chicken breasts to garnish on top of the pasta. Can top with freshly grated romano or parmesan cheese and fresh cilantro leaves if desired. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Roll out the pasta dough and cut into tagliatelle.