Ingredients:
· 4 oz packed fresh basil leaves
· 4 cloves garlic
· 3/4 cup grated Parmesan cheese
· 1/2 cup olive oil, or more as needed
· 1/4 cup pine nuts
· 10 mint leaves, optional -
· Salt and pepper to taste
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· 1 lb of pasta of choice
· Boiling & Salted water
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· 4 chicken cutlets
· 2-3 T. blackening seasoning
· 1 T. butter
· 1 T. oil
· 2 roma tomatoes, diced
· 3 green onions, sliced
· Parmesan cheese, for grating
Preparation
1. Boil the water for the pasta.
2. Make the pesto – in a food processor, combine the basil, garlic, parmesan, olive oil, pine nuts, mint, and salt and pepper. Process to combine, adding more oil if needed. Set aside
3. Cook the pasta and drain. Set aside.
4. On a plate, coat the chicken cutlets with the blackening seasoning.
5. In a large frying pan, add the butter and oil and heat over medium heat. When hot, add the chicken and blacken on both sides until cooked. Remove from the pan and slice into 5-6 pieces per cutlet.
6. To assemble, toss the pasta in the pesto and place in a large bowl with most of the diced tomato and green onion. Sprinkle the remaining tomatoes and green onions over the top of the pasta and then place the sliced chicken on top. Top with the grated parmesan cheese.