Cilantro-Serrano Pesto with Grilled Chicken and Penne

Photo: Randy Mayor
This pesto incorporates ingredients Disbrowe finds on the ranch: cilantro and pecans. Cotija is an aged Mexican cheese available in many supermarkets and in any Latin grocery. Substitute Parmesan if you can't find cotija. If the sauce is too thick, loosen it with a little hot cooking water from the pasta.

Yield:

6 cups (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 429
Caloriesfromfat 29 %
Fat 13.8 g
Satfat 3.5 g
Monofat 6.5 g
Polyfat 1.9 g
Protein 28.2 g
Carbohydrate 47.1 g
Fiber 2.4 g
Cholesterol 60 mg
Iron 11.5 mg
Sodium 492 mg
Calcium 104 mg

Ingredients

1 1/2 cups fresh cilantro
1/2 cup fresh mint
1/2 cup cotija cheese
3 tablespoons toasted pecan halves
1 teaspoon kosher salt
2 garlic cloves
1 serrano chile, seeded and sliced
2 tablespoons extravirgin olive oil
2 teaspoons sherry vinegar
1/8 teaspoon freshly ground black pepper
3/4 pound boneless, skinless chicken breast
Cooking spray
6 cups hot cooked penne pasta (about 3 ounces uncooked)
2 cups cherry tomatoes, halved

Preparation

Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black 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-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Note:

Paula Disbrowe,

Hart and Hind Fitness Ranch, Rio Frio, Texas,

January 2005