Herb Lemon Chicken over Pesto Pasta Salad
The perfect summer pasta salad. It's light, refreshing and simple to make! A great addition to a BBQ and a creative way to have your children eat their greens.
1package of Crescent Foods Chicken Breast Fillets
1 tbsp Italian Seasoning
1 tbsp Lemon pepper
Salt to taste
1 tbsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp onion powder
2 cloves of minced garlic
2 tbsp olive oil (may need more)
Juice of 1 lemon & zest
1 16 oz pasta package of choice
1 cup fresh spinach packed (can use 2 cups basil instead)
1 cup fresh basil packed
4 garlic cloves
1/2 cup toasted slivered almonds or pine nuts
Juice of 1/2 a lemon
1/3 cup olive oil
Salt & pepper to taste
Halved cherry tomatoes
1/3 cup cubed feta cheese
A wedge of lemon
Pasta & Pesto Preparation
Clean & Tenderize the chicken fillets with a meat mallet. Tip* To clean the chicken, wash it with water then rinse in some salt, lemon juice and vinegar. Take off any excess fat. Tip* Cover chicken in plastic wrap before tenderizing it with the mallet.
Drizzle olive oil on the chicken and season with the above seasonings on both sides.Juice half a lemon over the chicken fillets as well.
In a large non stick pan, add 2 tbsp of olive oil over low to medium heat.
Place the chicken fillets in the skillet and cook for 6-7 minutes each side till browned and cooked through. Add the other half of the lemon juice to the pan while it's cooking.
Once chicken is cooked, set aside.
Add the minced garlic to the leftover oil in the pan and just cook till garlic is browned. Place aside.
Cook to package instructions.
In a food processor, add all the ingredients and blend till a creamy paste/sauce. Add a little more oil if needed.
How to plate the dish:
Add the pesto sauce and browned garlic to the pasta. Mix together very well. Plate the pasta and garnish with cherry tomatoes and feta cheese.
Slice the chicken fillet and place on top of the pasta drizzled with some olive oil and served with a lemon wedge.