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Grilled Chicken Pasta with Spinach and Basil Pesto

With Mazola® Rightblend Oil

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SERVING SIZE

8 SERVINGS

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TOTAL TIME

30 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

Spinach and Basil Pesto:

  • 3 cloves garlic
  • 1/2 cup pine nuts OR almonds
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black fine grind pepper
  • 3 cups loosely packed fresh spinach
  • 1 cup loosely packed fresh basil
  • 1/2 cup Mazola® Right Blend Oil

PASTA:

  • 1 pound penne, orecchiette, cavatappi OR campanelle pasta, cooked and drained (about 8 cups)
  • 2 cups cubed, precooked grilled chicken
  • 1 cup halved grape tomatoes
  • 1 cup frozen petite peas, thawed
  • Parmesan cheese, optional for garnishing

Instructions:

  1. Combine garlic, nuts, cheese, salt, pepper, spinach and basil in a food processor or blender; pulse several times. Gradually pour in Mazola RightBlend Oil. Puree for 1 minute, scraping sides as needed. (Pesto sauce can be frozen up to one month and refrigerated up to 48 hours.)
  2. To serve, toss pesto with pasta, chicken, tomatoes and peas. Sprinkle with additional Parmesan cheese, if desired. Serve warm or chilled.
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