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Grilled Chicken Penne with Avocado Pesto

Grilled Chicken Penne with Avocado Pesto

Rich creamy avocados blend with the very best flavors of pesto for a truly yummy pasta dish. 

Ingredients
  

For the Chicken

  • 2 lbs boneless skinless chicken breasts
  • 1/4 c white distilled vinegar
  • 1/4 c extra virgin olive oil
  • 1 tbsp greek seasoning (such as Cavender's Greek)

For the Pasta

  • 1 lb penne pasta
  • 2 avocados
  • 1/4 c fresh basil leaves
  • 1 clove garlic
  • 1/4 c parmesan grated
  • 1/4 c pine nuts toasted
  • 1 tsp kosher salt (I use Morton's)
  • Juice of 2 lemons (about 4 tbsp)
  • 1/4 c olive oil
  • more parmesan for serving

Instructions
 

For the Chicken:

  • In a resealable ziplock bag combine the chicken breasts, olive oil, vinegar, and greek seasoning. Seal the bag then shake it up to combine and place in the fridge to marinate 30 minutes or up to 12 hours. 
    Heat a grill to medium high heat. Place the breasts on the grill and cook about 5-6 minutes per side, or until an instant read thermometer registers 165 degrees. Let rest for 5 minutes before cutting into thin strips.

For the Pasta:

  • While the chicken is grilling mix up the avocado pesto and boil your penne pasta according to package directions. 
    In a food processor combine the avocados, basil leaves, toasted pine nuts, garlic clove, parmesan cheese, pine nuts, salt, and lemon juice. Pulse for thirty seconds. Scrape down the sides and pulse for thirty seconds more or until everything is well combined. While keeping the processor running drizzle in 1/4 c of the olive oil and let the processor run for at least 10 seconds. 
    Once the pasta is done boiling, drain it and then mix it with the avocado pesto. Put onto a plate and top with the grilled chicken slices and any additional parmesan cheese as desired.