|1 pkg (375 g)||Italpasta Total Spaghettini|
|3 tbsp (45 mL)||Italpasta Extra Virgin Olive oil, divided|
|¼ cup (60 mL)||toasted walnuts|
|¼ cup (60 mL)||grated Parmesan cheese|
|2||cloves garlic minced|
|2 cups (500 mL)||packed basil leaves|
|1 tsp (5 mL)||each salt and pepper, divided|
|3||boneless, skinless chicken breasts|
|¼ cup (60 mL)||thinly sliced oil-packed sundried tomatoes, blotted dry|
- Cook Italpasta Total Spaghettini in a large pot of boiling salted water until al dente, 5 minutes. Drain well, reserving 1/2 cup (125 mL) of the cooking liquid.
- Meanwhile, combine walnuts, Parmesan, garlic and half the salt and pepper in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add the basil and oil into the bowl. Process until well combined.
- Preheat the grill to medium heat; grease the grate well. Season chicken with remaining salt and pepper. Cook, turning once, for 15 minutes or until chicken is cooked through. Let chicken rest for 5 minutes before slicing. Toss Spaghettini with pesto and reserved cooking liquid. Top with sundried tomatoes and sliced chicken. Serve immediately.
Calories per 1½ cups prepared 357, Fat 12 g, Cholesterol 26 mg, Sodium 261 mg, Carbohydrates 46 g, Fibre 8 g, Sugar 3 g, Protein 18 g