Grilled Chicken Pasta with Spinach and Basil Pesto
With Mazola® Canola Olive Oil Blend
SERVING SIZE
8 SERVINGS
TOTAL TIME
30 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
Spinach and Basil Pesto:
- 3 cloves garlic
- 1/2 cup pine nuts OR almonds
- 1 cup shredded Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black fine grind pepper
- 3 cups loosely packed fresh spinach
- 1 cup loosely packed fresh basil
- 1/2 cup Mazola® Canola Olive Oil Blend
PASTA:
- 1 pound penne, orecchiette, cavatappi OR campanelle pasta, cooked and drained (about 8 cups)
- 2 cups cubed, precooked grilled chicken
- 1 cup halved grape tomatoes
- 1 cup frozen petite peas, thawed
- Parmesan cheese, optional for garnishing
Instructions:
- Combine garlic, nuts, cheese, salt, pepper, spinach and basil in a food processor or blender; pulse several times. Gradually pour in Mazola RightBlend Oil. Puree for 1 minute, scraping sides as needed. (Pesto sauce can be frozen up to one month and refrigerated up to 48 hours.)
- To serve, toss pesto with pasta, chicken, tomatoes and peas. Sprinkle with additional Parmesan cheese, if desired. Serve warm or chilled.
