Linguine With Pesto Sauce, Grilled Chicken and Garlic Tomatoes






 This dish is fabulous served with sautéed garlic tomatoes and grilled chicken!  I either cook the chicken breasts in a cast iron skillet over medium- high heat, or on an outdoor grill, weather permitting.  I season the chicken with sea salt, cracked black pepper, garlic powder, and  red pepper flakes. I use basil from my garden or the farmer's market in the summertime and buy organic basil in bulk at the local health food store when out of season.   I also, like to add freshly squeezed lemon juice or lemon vitality essential oil for a burst of freshness.  I serve it over linguine, or zucchini spirals, for a gluten-free option.  (Pictured over Edamame noodles)


Ingredients for Pesto sauce:


1/4 cup pine nuts, toasted

2-3 garlic cloves, minced 

1/3 cup freshly grated Parmesan cheese

2 cups fresh basil leaves, lightly packed

2/3 cup extra-virgin olive oil

juice of 1 lemon or 4 drops lemon vitality essential oil

1-2 drops black pepper vitality essential oil

sea salt, to taste

1 pound linguine

Parmesan, for serving 

grilled chicken 


Ingredients for sautéed tomatoes:

2 tablespoons extra virgin olive oil 

1 cup grape or cherry tomatoes

3 cloves garlic, minced 




Place the pine nuts, garlic, and and Parmesan in a food processor or blender and and pulse until finely minced.  

Add the basil and pulse until minced.  Combine olive oil and vitality essential oils.  Add to food processor in a steady stream and process until smooth.  Season with salt. 

Cook pasta according to package directions.  Drain. 

Optional:  Heat additional 2 tablespoons extra virgin olive oil in a cast iron skillet.  Add in grape or cherry tomatoes.  Sauté tomatoes until soft.  Add garlic and sauté for an additional 2-3 minutes until lightly browned. 

Place pasta on a plate or in a large bowl.  Add chicken, tomatoes and pesto.  Sprinkle with extra Parmesan. 

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