Cilantro Pesto Pasta with Grilled Chicken. Place pesto in a large bowl; stir in vinegar and black pepper. Heat the oil in a large skillet over medium heat. Add the chicken, mushrooms and onion and cook until the chicken is cooked through and no longer pink.

Can top with freshly grated romano or parmesan cheese and fresh cilantro leaves if desired. The pesto is a perfect way to top this juicy, never-dry grilled chicken - this makes a perfect quick pasta (just cut the chicken into chunks after grilling, toss with pasta, and top with pesto), over rice, or with fresh grilled vegetables! Place drumsticks on a platter and coat both sides with fresh lime juice, lime zest, brown sugar and spices. You can have Cilantro Pesto Pasta with Grilled Chicken using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cilantro Pesto Pasta with Grilled Chicken

You need of Cilantro Pesto.
You need 2 cup of cilantro leaves.
You need 1/2 cup of olive oil.
It's 3 clove of garlic, minced.
You need 1/4 cup of pine nuts, toasted.
You need 1/4 cup of romano (or parmesan) cheese, grated.
You need 1/2 tsp of salt & pepper.
It's 1 tsp of lime zest.
Prepare 1 tbsp of lime juice.
It's 1 lb of mini farfalle (bow tie) pasta.
Prepare 4 of -6 chicken breasts.
You need 1 envelope of McCormick lime mojito marinade (Thanks Ray Ray, now I'm hooked! lol).

Season the chicken at least an hour before it goes on the grill to allow the flavours to develop. While the chicken is cooking, bring a pot of water to a boil and cook the pasta according to package instructions. When pasta is tender and cooked through, drain and add back into the same pot with the reserved pesto. Separate pasta into four bowls once the pesto is well incorporated and top with the sliced chicken.

Cilantro Pesto Pasta with Grilled Chicken step by step

Mix McCormick marinade according to package directions and marinate chicken for 15-30 minutes..
Grill chicken on the grill outdoors or indoors on a stove top cast iron grill pan..
Let chicken rest for 5 to 6 minutes then cut chicken breasts into bite size pieces. Set aside..
Toast pine nuts in a non stick dry skillet over medium high heat until slighty toasted and golden brown stirring constantly..
To a blender or a food processor add all ingredients for pesto except olive oil..
Slowly drizzle in olive oil from the top of the blender on low speed to form a thick sauce. Set aside..
Cook pasta according to package directions, rinse and set aside..
Add pasta back to pasta pot. Mix in pesto and stir to combine thoroughly over low heat to warm. Add 3 cut up chicken breasts to pasta and pesto stirring again to incorporate well..
Use remaining cut up chicken breasts to garnish on top of the pasta. Can top with freshly grated romano or parmesan cheese and fresh cilantro leaves if desired..

Oil the grill rack (see Tip). Serve the chicken with the cilantro-sesame pesto. Once the veggies are grilled, toss with the rice noodles and the cilantro pesto. Feel free to make this Summer Pasta Salad ahead, and serve at gatherings and potlucks, or make it part of your meal prep for midweek meals. You can easily add grilled shrimp, chicken or fish to this, to turn it into more of a main course.