Grilled Chicken And Pesto Farfalle Recipes

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Set the grill to medium high heat (or use a ribbed grill pan on the stovetop). Spray with cooking spray.
• Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm.
• Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl.
• Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally.
• Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens.
• Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired.
• Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain, rinse with cold water. In a large bowl, combine pasta, chicken, tomatoes, and olives.
• To prepare pesto, combine basil and next 6 ingredients in food processor. Pulse until finely minced. Add pesto to pasta mixture and toss gently to coat.
• Serve over lettuce leaves.