2 boneless skinless chicken breasts
olive oil
balsamic vinegar
½ box whole wheat pasta
1 cup fresh basil
1/3 cup olive oil
¼ cup pine nuts or slivered almonds
(unsalted)
1 clove fresh garlic
Put chicken in a ziploc bag or plastic container with
enough olive oil to cover it and about two or three
shakes of vinegar. Marinade for about an hour or
overnight. Grill as usual.
Cook pasta as directed on box.
Meanwhile, put all other ingredients into a small
food processor, and mix until smooth. When the
chicken and the pasta are done, add the basil mixture
to the pasta, slice the chicken, and serve. Makes 2 to
3 servings.
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