Arugula Pesto Chicken Over Zucchini Pasta

• 4 small chicken breasts
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp Italian Seasonings
• 1 tsp minced garlic
• Arugula Pesto
• 4 cups fresh arugula
• 1 cup fresh basil
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 tsp minced garlic
• 1 tsp sea salt
• 2 roma tomatoes, thinly sliced
• 4 cups cooked zucchini pasta

1. In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings and minced garlic. Toss to coat. Grill chicken breasts over medium heat for about 6-8 minutes on each side or until cooked through. Alternatively, you can saute the chicken breasts in a large skillet over medium heat for about 6-8 minutes on each side.
2. Meanwhile, combine arugula, pine nuts, basil, garlic and salt in a food processor. While greens are blending, drizzle in olive oil. Blend until smooth. Slice chicken breasts and place over zucchini pasta. Top with tomato slices and arugula pesto. Sprinkle a little parmesan cheese if desired.

chicken breasts, olive oil, balsamic vinegar, italian seasonings, garlic, arugula pesto, fresh arugula, fresh basil, pine nuts, olive oil, garlic, salt, roma tomatoes, zucchini pasta

Taken from www.epicurious.com/recipes/member/views/arugula-pesto-chicken-over-zucchini-pasta-58391674 (may not work)