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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pasta and Chicken: | 2. Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again. | 3. While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through. | 4. With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid. | 5. Basil Pesto: | 6. Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning. | 7. The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave. | 8. Creamy Pesto Dressing: | 9. Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning. | 10. In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish. | 11. The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature. | 12. ***Variation***. | 13. Substitute other pasta shapes, such as rotini or rotelle. | 14. Rather than poaching the chicken breasts try grilling them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	dash		-	-	-	-
penne rigate	6	ounces		151.3	0.0	33.66	0.85
chicken breast half	12	ounces	boneless skinless	151.3	0.0	33.66	0.85
basil leaf	1	cup		151.3	0.0	33.66	0.85
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
extra virgin olive oil	2	tablespoons		151.3	0.0	33.66	0.85
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt	1/8	teaspoon		-	-	-	-
basil pesto	2	tablespoons		-	-	-	-
plain yogurt	2	tablespoons		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
red grape	1	cup	seedless	104.19	27.331	1.0872	0.2416
red leaf lettuce	12	leaves		4.992	0.7051	0.415	0.0686
pepper			ground	1.4432	0.3677	0.0597	0.0187
cheese			grated	-	-	-	-
basil	1	sprig		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.