Sundried Tomato Pesto And Blue Cheese Chicken
- 1 pound pasta (bowties or some other shape the sauce will stick to)
- Olive oil
- 1 small onion, chopped finely
- 2-3 cloves garlic, chopped
- Sundried tomatoes, chopped (one bag dry or 1 jar packed in oil-if you use dry, soak in boiling water to soften them before chopping)
- 2-3 tablespoons pesto (from a jar or tube)
- 1/2 cup toasted pine nuts (toast in dry skillet over medium heat until golden
- 1 1/2 pounds chicken breasts, pounded flat
- 8 oz blue cheese crumbles
- Boil water for pasta -the sauce only takes a few minutes once everything is chopped. Season chicken breasts with salt and pepper and grill. When finished cooking, top with blue cheese crumbles and let melt. Heat olive oil in large skillet and add onion. Saute until translucent. Add garlic and saute one minute. Add tomatoes, pesto, pine nuts, and saute a few minutes. Toss with pasta. Add more olive oil if needed. Serve with chicken on side or sliced on top.
pasta, olive oil, onion, garlic, tomatoes, pesto, nuts, chicken breasts, blue cheese crumbles
Taken from www.epicurious.com/recipes/member/views/sundried-tomato-pesto-and-blue-cheese-chicken-1200082 (may not work)