Ingredients
2 boneless chicken breasts
1/2 cup olive oil
1/2 cup balsamic vinegar
2 tablespoon dry Italian seasoning
1/2 pound dry angel hair pasta
1/2 cup pesto
1/2 cup roasted pine nuts
12 basil leaves
2 tablespoon olive oil
Preparation
Combine 1/2 cup olive oil, balsamic vinegar, Italian seasonings, and chicken into seal-able plastic bag and mix. Place in fridge and let marinade at least one hour (overnight also works very well).
Remove chicken breasts and cook on barbeque grill until cooked (170oF+ internal temp), ~10 minutes per side. After cooking, cut into ~1/2" cubes.
Boil 2 quarts of water, and add pasta. Cook 5-6 minutes or until tender. Drain water from pasta with a colander and rinse with cold water.
Heat up a large skillet to medium heat, add 2 tablespoon olive oil.
Add to skillet, pasta and diced chicken, stirring constantly to prevent sticking
Add pine nuts and pesto to chicken and pasta in tablespoon amounts incrementally so it gets thoroughly mixed
Total cooking time in the skillet is 4-5 minutes
Remove from skillet and garnish with fresh basil leaves.
