Pasta with Fresh Oregano Pesto, Tomato and Grilled Chicken
|Boneless skinless chicken breasts||1 Pound, trimmed of all visible fat|
|Basil leaves||1 Cup (16 tbs), packed, stemmed|
|Italian parsley||1⁄2 Cup (8 tbs), packed|
|Fresh oregano leaves||1⁄4 Cup (4 tbs), packed|
|Toasted pine nuts||1⁄4 Cup (4 tbs)|
|Reduced sodium chicken broth||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Ounce|
|Garlic||2 Clove (10 gm)|
|Tomato||9 Ounce, stemmed and coarsely chopped (1 Large Sized One)|
|Pasta||1 Pound, cooked and drained|
In a mixing bowl, stir 1 tablespoon of the oil with the lemon juice.
Add the chicken breasts and turn them in the mixture; leave them to marinate for about half an hour.
Remove the broiler tray and spray it lightly with nonstick cooking spray.
Preheat the broiler without the tray.
Put the chicken on the tray and broil it until golden, about 7 minutes per side.
While the chicken is broiling, make the pesto.
Put the remaining oil, basil, parsley, oregano, pine nuts, broth, Parmesan, and garlic in a food processor fitted with the metal blade.
Pulse the ingredients several times until coarsely chopped.
Scrape down the work bowl.
Then process continuously until the sauce is smooth.
If the pesto seems too thick, pulse in a little hot water.
Spoon the pesto over cooked pasta.
Cut the chicken crosswise into 1/4-inch-wide strips and place them on top of the pesto.
Garnish with chopped tomato.