Pasta and Chicken With Tomato Pesto
1 cup defatted reduced-sodium chicken broth
1/2 cup sun-dried tomatoes, dry-packed quartered
12 ounces skinless boneless chicken breast halves
1/2 cup Italian parsley loosely packed
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme packed
2 lrg garlic cloves
1 shallot quartered
1/4 teaspoon freshly ground black pepper
8 kalamata olives pitted and sliced
Fresh thyme sprigs for garnish
Drain the pasta in a colander and transfer to a large bowl for mixing.
PESTO: Place parsley, vinegar, thyme, garlic, shallots and black pepper in a food processor. Add the sun-dried tomatoes and broth, process until finely chopped.
Description: "Broiled chicken and radiatore with balsamic-dried tomato pesto, garnished with kalamata olives and fresh thyme." Start to Finish Time:"0:40"
Here you go: another dish with olives. This one has a sun-dried pesto. The fat content is low enough to add feta.
We had this for dinner and loved it. Slurped it. I had leftover grilled chicken from yesterday and I used about 3 ounces for two people. Added 1 floret head of broccoli. doubled the balsamic and garlic. Other wise we halved the recipe. Very good. I think it would go well with a crumbled Greek cheese. It took about 20 minutes total to get water up to a boil etc.