cilantro-serrano pesto chicken pasta

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cilantro-serrano pesto chicken pasta


  • 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


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.
6 cups (serving size: 1 cup)

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