Cilantro-Serrano Pesto With Grilled Chicken and Penne

• 1 12 cups fresh cilantro leaves
• 12 cup of fresh mint
• 12 cup parmesan cheese (3 Tablespoons toasted pecan halves 1 teaspoon kosher salt 2 garlic cloves 1 serrano chili, seeded an)
• 2 teaspoons white balsamic vinegar
• 18 teaspoon fresh ground black pepper
• 1 lb boneless skinless chicken breast (I use the marinated chicken breast)
• 2 tablespoons olive oil
• salt
• pepper
• 6 cups hot cooked penne pasta (follow directions on package)
• 2 cups cherry tomatoes, halved
• 12 cup grated parmesan cheese

1. Place Cilantro and the next 6 ingredients (through chili) in a food processor; process until well blended.
2. With processor on, slowly pour olive oil through the food chute: process until well blended.
3. Place pesto in a large bowl, stir in vinegar and black pepper.
4. Grill Chicken (indoor our out).
5. Heat outdoor grill or grill pan over medium heat.
6. Coat chicken with olive oli.
7. Season with salt and pepper.
8. Grill chicken (or cook in pan) until done.
9. Cut chicken into bite-sized pieces.
10. Add chicken, cooked pasta, and tomatoes to pesto.
11. Toss to combine.
12. Sprinkle with grated parmesan cheese.

cilantro, mint, parmesan cheese, white balsamic vinegar, ground black pepper, chicken, olive oil, salt, pepper, hot cooked penne pasta, cherry tomatoes, parmesan cheese

Taken from www.food.com/recipe/cilantro-serrano-pesto-with-grilled-chicken-and-penne-261408 (may not work)