Grilled Chicken with Mixed Greens Pesto Pasta

Did you know you could make a fresh, delicious pesto out of so many more things other than basil?  As a matter of fact, the first pesto I ever made was with arugula.  This time though, I decided to use up some mixed field greens I already had in the fridge.  Since I buy my greens in bulk from Costco, I always have tons left if I don’t buckle down and eat salads every day.  I’m not big on wasting food, so I like to get creative and make sure nothing ends up in the garbage at the end of the week.

This pesto is so simple and tasty, and as long as you follow my basic recipe you can essentially use any green or leafy herb you’d like.  Just make sure it’s 2 cups of whatever you choose, packed really tightly into your measuring cup.  My mixed greens are made up of things like arugula, spinach, radicchio, and green chard.  I also have a basil plant in my kitchen, so I threw in some of that for a little extra flavor.

I made this recipe to give you about 1/2 a cup more pesto than what you need for the amount of pasta used.  After you make it, you’ll see why.  I plan to use the leftovers on my salad tomorrow with a bunch of veggies…talk about healthy!  You could also try it as a sandwich spread or brush it on shrimp and grill it.  Yum!  So many possibilities.

Pesto Fun Fact:  The traditional way to prepare pesto is to grind it using a circular motion in a mortar and pestle.  You could try that, but it’ll get done much faster in your food processor.  Check out the one I use in my Shop section.

Grilled Chicken with Mixed Greens Pesto Pasta

Serves 4

For the Pesto

• 2 cups mixed field greens, packed
• 1/4 cup fresh basil leaves, packed (optional)
• 3 cloves garlic
• 3 tbsp pine nuts, toasted
• 1/4 cup grated parmesan cheese
• 1/2 cup extra-virgin olive oil

Directions:  In a small skillet on medium heat, toast 3 tbsp pine nuts until aromatic and lightly browned; about 2 to 3 minutes.  In a food processor fitted with a metal blade add garlic and process on high for about 3 seconds.  Add pine nuts, parmesan cheese, mixed greens, basil, and blend while slowly adding the olive oil, stopping once to scrape down sides of container.  Salt and pepper to taste.  Set aside, or refrigerate (up to 1 week) or freeze until ready to use.  Makes about 1 cup pesto.

For the Chicken and Pasta

• 4 small boneless skinless chicken breasts
• 1 tsp italian herbs
• 1 tsp granulated garlic
• 1 tsp extra-virgin olive oil
• 1/4 cup grated parmesan cheese
• 1/2 pound whole grain penne pasta

Directions:  Cook pasta according to package directions.  Heat 1 tsp oil in a large non-stick skillet over medium high heat.  Evenly sprinkle both sides of chicken with italian herbs and granulated garlic.  Lightly salt and pepper.  Cook chicken in skillet on both sides until lightly browned and no longer pink in the middle.  Place on cutting board and let rest for 5 minutes before slicing.

Take 1/2 cup of  pesto and mix it with the cooked pasta.  Divide into 4 servings and top with sliced chicken breast and sprinkle with parmesan cheese.

This fast and easy dish is bursting with flavor from the fresh pesto and wonderfully seasoned chicken breast.  I hope I’ve inspired you to make your own pesto and get creative with it… enjoy!

Rachael xoxo