We either grill the whole breast (spiced with cumin, garlic powder, a little chili powder, or some of Will's dad's awesome spice mix if we have it) or cut into strips or bite-sized pieces and pan fry in some olive oil depending on whether we want to start the grill or not.
Ingredients:
- 1 1/2 cups fresh cilantro
- 1/2 cup fresh mint
- 1/2 cup cotija cheese (I used a Parmesan wedge)
- 3 tbsp toasted pecan halves
- 1 tsp kosher salt
- 2 garlic cloves (I use 6+)
- 1 serrano chile, seeded and sliced (I've used 2 before)
- 2 tbsp extra virgin olive oil
- 2 tsp sherry vinegar (I used red wine vinegar)
- 1/8 tsp freshly ground black pepper
- 3/4 pound skinless, boneless chicken breast (I use 1 or 2 whole breasts)
- cooking spray
- 6 cups hot cooked penne pasta (about 3 ounces uncooked)
- 2 cups cherry tomatoes, halved
Directions:
- Place first 7 ingredients in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until will blended. Place pesto in a large bowl; stir in vinegar and pepper.
- Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.
Source: Cooking Light Annual Recipes 2006
ucchini and feta... yes please! Found this linked from 
