This is a quick and easy dish to prepare! I use a Vitamix blender to create the pesto sauce.
1 lb of chicken (tenders, cutlets, breasts)
1/2 cup olive oil
1/2 grated parmesan cheese
1 1/4 tsp of minced garlic (I use the jar garlic)
**2 cups fresh sweet basil leaves
3 Tbl pine nuts
1 lb whole wheat pasta
**When fresh basil is not available, I use tube basil, and for 2 cups it takes about a tube to tube and a half.
Place all ingredients in blender in the order listed and secure lid. Select Variable 1, and slowly increase speed to Variable 7. Blend for 1 minute, pressing the ingredients into the blades. Yields 3/4 cup (enough to coat 1 lb of pasta).
Once blended, scrape the pesto from the blender and place in a small dish.
Cook pasta; while cooking pasta,
Dice chicken and trim off fat. Put a thin layer of olive oil in pan, with garlic to taste. Saute chicken until thoroughly cooked.
Drain & rinse pasta. Combine the pasta, cooked chicken and pesto sauce in a large bowl and mix well. Serve hot.
Suggested pairings: Fresh garden salad with a light vinaigrette. A Primitivo wine is an excellent choice of beverage.
I do make my pesto sauce ahead of our planned sailing trips and keep it refrigerated. It will keep about 2 weeks.