Pesto Chicken Pasta

What’s for Dinner Wednesday!  You won’t believe how simple this dish is to make. It is decadent and delicious and rich in essential vitamins.  This dish is GF, DF and NSF. 


1 Box of GF Pasta (Spaghetti or Spiral
3 Chicken Breasts
1/4 Cup Pine Nuts (Almonds Work Too)
1/2 Cup Premium Olive Oil
1/2 Cup Manchego or Pecorino Romano, Grated (Parmesan if you are not Cow Dairy Free)
1 TBS of Fresh Lemon Juice
3 Cloves of Garlic
2 Cup of Firmly Packed Basil
Kosher or Sea Salt to Taste
Pepper to Taste
Food Processor or Blender
Balsamic Marinade to follow


Cut the Chicken into strips and marinade in the marinade for a minimum of 15 minutes

Put the chicken on a grill or in a saute pan and cook over medium heat

Quickly saute garlic in olive oil (if raw garlic bothers your stomach)

Drop your pasta in boiling water and cook according to the package

While the pasta and chicken are cooking, make the sauce as follows:
      Rinse basil and add to food processor with garlic and pine nuts.
      Pulse until coarsely chopped
      Add half of the oil and process for 1 minute
      Add the cheese and the remainder of the oil, process until smooth
      Finish with the lemon juice salt, garlic and pepper

Drain pasta.  Add to a large bowl with cooked chicken and stir to incorporate.  Bon Appetit!

Serves: 4 adults
Total Cook Time: 30 minutes
Level: Easy

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