Toast the walnut pieces in a 350? oven for 8 minutes or until brown. Place in a blender with the basil, cheese, garlic, olive oil and salt and pepper. Turn on the blender and process until you have a smooth paste. Take the brush and lightly coat the chicken with a little pesto. Place it on a pre-heated grill and cook for 6 minutes. Turn over and cook for an additional 4 minutes. Place the skillet over moderate heat, add the pasta, spoon the remaining pesto and toss well. Spoon the hot pasta on two pre-heated serving plate, slice chicken breasts and fan over top. Drizzle 1 tsp olive oil and 1 tsp Parmesan cheese over each plate. Garnish with a fresh basil sprig and serve. Recipe by: Colavita and California Walnuts Posted to EAT-L Digest by The Taillons
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|Serving Size: 1 Serving (610g)|
|Recipe Makes: 2|
|Calories from Fat: 782 (50%)|
|Amt Per Serving||% DV|
|Total Fat 86.9g||116 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 23.5g|
|Cholesterol 283mg||87 %|
|Sodium 304.5mg||10 %|
|Potassium 1276.5mg||34 %|
|Total Carbohydrate 131g||39 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 127.2g|
|Protein 69.6g||99 %|
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Calories per serving: 1572
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