Grilled Chicken Pasta Salad with Pesto and Apple

Description

Grilled Chicken Pasta Salad with Pesto and Apple

(Serves 8)

2 cups fresh basil leaves

2 cloves garlic

1 Tbsp. pine nuts

1/3 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

1 pound penne pasta

3 Tbsp. extra virgin olive oil

1 tsp. sea salt

1 tsp freshly ground black pepper

1 Tbsp. fresh Italian parsley leaves, chopped

1 clove garlic, minced

1 lemon juice & zest

4 skinless boneless chicken breast halves

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/4 cup grated Parmigiano Reggiano cheese

1/4 cup gorgonzola cheese

2 Granny Smith apples, chopped and tossed in lemon juice

Place each chicken breast between sheets of parchment paper. Using a meat mallet, pound each to 1/2-inch thickness. Marinate the chicken breast in parsley, garlic, lemon juice and zest, olive oil, salt and pepper for 30 minutes in the refrigerator. Prepare grill (medium heat). Grill chicken until firm to touch and cooked through, about 10 minutes per side. Transfer chicken to platter and reserve. Process basil, garlic and pine nuts in a food processor until almost smooth. Add olive oil and cheese. Season pesto with salt and pepper to taste. Cook pasta in large pot of boiling water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water. Slice chicken and reserve. Combine cooked pasta and pesto in a large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Top with grilled chicken and apples. Transfer to bowl. Sprinkle with Parmigiano Reggiano cheese and gorgonzola cheese.

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