Try this flavourful dish for a quick lunch or dinner for the whole family.
Serves 6
20 minutes
Ingredients
- ²⁄³ cup Kirkland Signature walnuts, lightly toasted
- 3 cups fresh basil leaves, plus extra to serve
- 3 large garlic cloves
- ¹⁄³ cup extra-virgin olive oil
- ¹⁄³ cup freshly grated parmesan cheese, plus extra to serve
- Salt and pepper, to taste
- Cooking spray
- 2 boneless, skinless chicken breasts, halved
- 450g penne pasta
- ½ cup sun-dried tomatoes, chopped
Method
1
To make the walnut pesto, place basil leaves and garlic in a food processor or blender and mix well. Add ¹⁄³ cup walnuts and continue to blend until the nuts are finely ground. With the machine running, drizzle in olive oil. When you have a smooth paste, transfer to a bowl and stir in parmesan. Season to taste with salt and pepper. Chop the remaining ¹⁄³ cup walnuts. Set aside to garnish.
2
Preheat grill to medium. Coat grill rack with cooking spray. Season chicken with salt and pepper to taste. Grill for 10 mins, or until done, turning once. Cut into bite-size pieces and keep warm.
3
Cook pasta according to package directions. Drain. In a large bowl, combine pasta, pesto, chicken and sun-dried tomatoes. Stir until evenly coated. Top with parmesan and chopped walnuts to serve.
