It’s been a while since I have shared a recipe with y’all. This is an original recipe I wrote myself a few summers ago as a talk-off of family classic that I wanted to make a little more light and give a fresher flavor to. This is great hot or cold and can be tweaked to suite anyone’s palate.

Photo: Randy Mayor

Ingredients:

• 1 box Penne Pasta
• 1.5 lbs Chicken
• EVOO
• Pesto
• 1 package of Grape/Cherry Tomatoes
• Fresh Basil
• Grated Parmesan
• Dried Italian Herbs (I use this)

Directions:

1. Start a large pot of water to boil for pasta. Add a generous pinch of salt to water.
2. While water is heating, dice chicken into bite-size pieces.
3. Once water is at a rolling boil, add pasta. Stir frequently to prevent sticking.
4. In a skillet, heat 1 tbsp of EVOO over med-high heat. Once oil is shimmering, add chicken and a generous tablespoon (or 2) of pesto. Saute chicken, stirring frequently.
5. While chicken and pasta are cooking, halve tomatoes and set aside.
6. De-stem basil, cut and set aside.  (for an easily brused herb like this, chiffonade is the best method I have found to cut)
7. Once chicken is cooked and juices are flowing clear, add tomatoes and basil to skillet. Mix thoroughly.
8. Your pasta should also be about done. Remove from heat, drain and pour it into a large serving bowl.
9. Drizzle pasta with 1 tbsp of olive oil and mix.
10. Remove chicken mixture from heat and pour into serving bowl with pasta.
11. Toss chicken with pasta, add Parmesan and additional dried Italian spices to taste.

I have also uploaded this recipe to a new site I am trying out called Say Mmm. Here are links to both a Printable Recipe and Printable grocery list.

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